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Microsoft Office Excel Free Computer Studies Latest Notes

SPREADSHEETS.

 

Definition of a Spreadsheet.

 

 

 

A Spreadsheet is a ledger sheet that lets the user enter, edit, and manipulate numerical data.

 

A Spreadsheet usually consists of a series of rows & columns in which data entries can be made.

 

Types of Spreadsheets:

 

There are 2 types of spreadsheets:

 

  • Manual spreadsheet:

 

A Manual spreadsheet is ledger book with many sheets of papers divided into rows and columns for entering/writing data.

 

The data is entered manually using a pen or pencil.

 

  • Electronic Spreadsheet:

 

A computer program that looks like the manual ledger sheet with rows & columns for entering data that can be manipulated mathematically using of formulae.

 

Advantages of Electronic Spreadsheets over Manual Worksheets.

 

An electronic spreadsheet:

 

  1. Has a large worksheet for data entry & manipulation as compared to manual worksheet.

 

  1. Has inbuilt formulae called Functions that are non-existent in manual worksheets. These functions enable the user to quickly manipulate mathematical data.

 

  1. Uses the power of the computer to quickly carry out operations.

 

  1. Has better formatting & editing qualities than the manual worksheet.

 

  1. Utilizes the large storage space available on computer storage devices to save & retrieve documents.

 

  1. Can easily be modified in its form, while a manual spreadsheet involves a lot of manual calculations & are very difficult to amend.

 

  1. The user can very quickly & efficiently perform complicated computations using the information stored in an electronic spreadsheet.

 

  1. It is accurate in its calculations & allows automatic recalculation on formulae.

 

I.e., when one value/figure is changed, the result of the formula is automatically adjusted by the computer so as to correspond with the different input.  For a manual spreadsheet, changing one value means rubbing the result & writing the correct one again.

 

  1. It offers graphical representation of data leading to comprehensive decisions.

 

  1. Replaces the pencil & paper approach of the manual operations of the worksheet.

 

I.e., it enables the user to produce neat work because; all the work is edited on the screen and a final copy is printed.  With a manual spreadsheet, neatness & legibility of the work depends on the writer’s hand-writing skills.

 

 

  1. It improves on the capabilities & speed of the Calculator.

 

 

 

 

 

 

 

 

Examples of the commonly used Spreadsheet packages

  • VisiCalc – this was the 1st type of spreadsheet to be developed for PCs.
  • Lotus 123 – this is an integrated software with spreadsheet module, graphs, and database.
  • Microsoft Excel.
  • Corel Quattro-Pro
  • Microsoft Works Excel
  • Super calculators.
  • Vp-Planner.

 

Review Questions.

 

  1. Define a Spreadsheet.
  2. Differentiate between the traditional analysis ledger sheet and an electronic spreadsheet.
  3. Name three commonly spreadsheet packages.

 

COMPONENTS OF A SPREADSHEET

A spreadsheet has 3 main components, namely;

 

  • Graphs / Charts.

 

Workbook:

 

When working in any spreadsheet program, you use workbook files to hold your information.

 

  • A Workbook is a file in a spreadsheet package that contains one or more worksheets. The worksheets are made up of rows & columns in which you work and store your data.

 

A Workbook allows the user to organize various kinds of related information in a single file.

 

Database:

 

Spreadsheet programs such as Excel have special features, which can be used to manage data values entered in the cells of the spreadsheet.

These features, which are found on the Data menu, were incorporated in Excel but they belong to Database Management System software.

 

Examples of such features include: Filtering of records, use of Forms, calculating of Subtotals, data validation, Pivot tables and Pivot chart reports.

 

Example:

 

If related data values are entered on the same row, they form a Record.  Hence, a worksheet can be manipulated as a database that has data records entered in it.

 

Graphs/Charts:

 

A Chart is a graphical/pictorial representation of data in a worksheet.  Charts are used to summarize data in a worksheet in a pictorial form.

 

They enable the users to present complex data elements from a worksheet in a simple format that they can understand.

 

Charts make it easy for users to see comparisons, patterns, and trends in data, e.g., instead of having to analyse several columns of a worksheet, one can see at a glance whether sales are falling or rising.

 

Examples of charts are: Pie charts, Line graphs, Bar charts, Histograms, Column charts, etc.

 

 

Review Questions.

 

  1. Name and describe the three components of a spreadsheet.
  2. Explain the following terms as used in spreadsheets.

 

Application areas of spreadsheets (Areas where Spreadsheets are used)

 

 

Spreadsheets provide an easy & streamlined means of financial management.  They are mostly used by Accountants to record their daily transactions & also keep financial records.

 

For example; a spreadsheet can be used to do the following:

 

  • Record sales & purchases.
  • Calculate profits.
  • Produce Invoices, and also compile financial statements.
  • Prepare budgets.

 

  • Assist the management of an organization to monitor the current state of payments from customers in relation to goods delivered.

 

  • Detect aged debtors (i.e., those people who have owed you money for more than the period allowed in your terms of business.

 

  • Track the value of assets over time (i.e., Appreciation and Depreciation).

 

Note.  Most spreadsheet programs come with inbuilt functions such as SUM, AVERAGE, PRODUCT, etc, which enable the Accountant to carry out his/her daily accounting tasks easily.

 

  1. Data management.

 

A spreadsheet enables information to be produced easily and kept up-to-date.

 

For example;

  • It enables the user to create, edit, save, retrieve and print worksheet data & records.
  • It enables data to be arranged neatly in tabular structure.
  • Related data can be typed on the same worksheet. If the data is on different worksheets, the worksheets can be linked so that the data can be accessed easily.

 

Some of the data management functions include:

 

  • Sorting (i.e., arranging worksheet records in a particular order so as to easily access the data items).

 

  • Filtering (i.e., displaying only the records that meet a given condition).
  • Use of Forms to enter & view records.
  • Use of Total/Subtotal

 

  1. Scientific Applications.

 

Spreadsheet programs can be used by Scientists & Researchers to compile & analyse their results.

 

  1. Statistical analysis / Mathematical operations.

 

Spreadsheets provide a set of data analysis tools that can be used to develop complex statistical analyses.  In addition, some of the tools generate charts.

 

Examples of statistical functions include:

 

  • AVERAGE – used to calculate the mean of a set of values.
  • MEDIAN – used to give the value in the middle of a set of values.

Such mathematical operations can be used by:

 

  • Teachers to compile their students’ marks and produce results.

 

  • Clerks & Secretaries to enable them easily create tables of figures and manipulate them quickly as required.

 

  1. Forecasting (What if analysis).

 

The automatic recalculation feature makes it possible to use the “What if” analysis technique.

 

What if analysis is a feature in a spreadsheet that is used to find out the effect of changing certain values in a worksheet on other cells.

 

It involves changing the value of one of the arguments in a formula in order to see the difference the change would make on the result of the calculation.

 

This method can be used for financial forecasting, budgeting, cost analysis, etc.

 

Review Questions.

 

  1. Explain five application areas where spreadsheet software can be used.
  2. Explain the concept of “What if” analysis.

 

Common features of Electronic spreadsheets.

 

The following are the typical facilities provided by electronic spreadsheets:

 

  1. Have the ability to create, edit, save & retrieve worksheets.

 

  1. Have inbuilt functions & formulae which can be used to perform calculations.

 

  1. Allows Automatic recalculation, i.e., when you change one value, the rest of the values in the spreadsheet are automatically recalculated by the computer to correspond with the different input. This enables you to play “what if” games with your system.

 

  1. Have the ability to Sort and filter data (i.e., arrange data in a predefined order).

 

  1. Have a Data validation facility, which ensures that the correct data is entered into the Spreadsheet.

 

  1. Have a Chart facility that can be used to draw line graphs, Bar charts, histograms, etc.

 

  1. Have the ability to format data (both text & numeric data) using predefined formats.

 

  1. Some Spreadsheets have a SOLVER facility that is used to uncover the best uses of scarce resources so that desired goals can be achieved.

 

  1. Have the ability to adjust Column widths & Row heights automatically.

 

  1. Have the ability to hide and unhide rows & columns, and also freeze panes.

 

  1. They enable printing of worksheets within the shortest time possible.

 

  1. They have pre-designed Templates for automating tasks.

 

A Template is a document that acts as a blueprint or outline for other documents of the same type.  It contains the standard text, graphics & formatting that will be used in all documents of this type.

 

This means that, all formulas and formatting for similar workbooks such as Invoices can be saved as templates and then be used to automate the task without having to create the workbook again.

 

  1. Have the ability to summarize data using Consolidation and Pivot tables.

 

Consolidation allows the merging of several worksheets into a summary sheet, while still keeping the original worksheets intact.  Consolidation adds together cells with the same co-ordinates in the various worksheets.

 

Pivot tables can be used to cross-tabulate large amounts of data.

 

Differences between an Electronic Spreadsheet and a Calculator

 

An electronic spreadsheet: –

 

  1. Has more memory than calculator.
  2. Is able to perform complex logical operations, but a calculator cannot.
  3. Uses the large storage capacity of the computer that a calculator does not have.
  4. Has a large working area that a calculator does not have.

 

Review Questions.

 

  1. Describe any five features of a spreadsheet program.
  2. State five features of spreadsheets that are useful in financial modelling.
  3. How does a spreadsheet differ from a Calculator?

MICROSOFT EXCEL

 

This is a Spreadsheet program that enables users to create electronic worksheets that can be used to perform simple & complex calculations using a computer.

 

Ms-Excel has inbuilt functions that are used as shortcuts for performing mathematical, financial and statistical calculations.

 

Starting Microsoft Excel.

 

  1. Click Start, point to Programs, then click Microsoft Excel.

 

OR

Click the Microsoft Excel icon, if it is displayed on the desktop.

 

WORKSHEET LAYOUT (Features/ Parts/ Elements of the Ms-Excel Screen).

 

  • At the top of the window,
    • Title bar. It has the System /Control menu button on the left & the Resizing buttons on the right.
    • Menu bar.
    • Toolbars, e.g., Standard & Formatting toolbars. They contain the Toolbar buttons.
    • Name box – displays the active cell, e.g., A1.
    • Formula bar: A bar at the top of the Ms-Excel window that is used to enter or edit values or formulas in cells or charts. It also displays the constant value or formula stored in the active cell.

 

To display or hide the formula bar, click Formula bar on the View menu.

 

  • Column Identifiers (or Column headers) – Letters that identify the columns.
  • Row Identifiers (or Row headers) – numbers that identify the rows.

 

A Worksheet has a total of 256 columns & 65,536 rows.

 

  • Active (Current) cell – the cell in which the selection box (Cell pointer) is placed.
  • Cell Pointer.
  • Gridlines – the thin lines that indicate the cell boundaries in a worksheet.

 

  • At the bottom of the window,
    • Status bar – displays different indicators about the current working environment.

To display or hide the Status bar, click Status bar on the View menu.

 

  • Sheet tabs – these are names of the sheets that appear at the bottom of the workbook window.
  • Tab scrolling buttons – They enable the user to select and use a different sheet.

 

  • Scroll bar, scroll box & the scroll arrows.

 

Scroll bars are the shaded bars along the right side and bottom of a window.  To scroll to another part of the file, click the arrows in the scroll bar or drag the scroll box.

THE WORKSHEET:

 

  1. This is the primary document in a Spreadsheet program that is used to store & work with data.

 

  1. A Worksheet is a tool that is used for maintaining numeric data in a tabular form, simplifying numerous calculations and presenting numerical data graphically.

 

 

A worksheet is basically a page stored in a workbook, and acts as the working area.

 

 

A Worksheet consists of cells that are organized into columns & rows in which data entries are made.

 

Columns: – These are fields that make up the worksheet of a Spreadsheet.  A Column is a vertical arrangement of cells.

 

Rows: – These are records that form a worksheet.  A Row is usually a horizontal arrangement of cells.

 

Cell:

 

  • A box formed when a row & a column intersect in a worksheet or a table, where the data is entered.

 

 

A cell is referred to or identified by use of the column letter heading & the row number heading (e.g., A1 refers to the first cell).

 

A Worksheet can be used in:

 

  • A Company Sales Report to show the sales for each item over the year.
  • An Employees’ Payroll to calculate the employee’s salaries for each month.
  • A Students Progress record to store information on student’s marks and monitor their progress.
  • Personal Expenses to maintain a budget of your monthly expenses.
  • Mortgage Repayment Calculations to calculate the monthly repayment amount on a mortgage loan.

 

To Insert a single new worksheet.

  1. On the Insert menu, click Worksheet.

 

Selecting worksheets.

 

To select                                                         Do this

 

A single sheet                                                 Click the tab for the sheet.

 

Two or more adjacent sheets                         Click the tab for the first sheet, hold down the SHIFT key, then click the tab for the last sheet.

When you select a sheet, the color of its tab will change to white.

 

Two or more nonadjacent sheets                   Click the tab for the first sheet, hold down CTRL key, then click the tabs for the other sheets.

 

All sheets in a workbook                                Right-click a sheet tab, then click Select All Sheets on the shortcut menu.

 

Note.  To deselect the sheets, click inside any of the worksheets.

 

To Rename a worksheet (Giving meaningful names to sheets).

 

 

 

  1. Click the tab for the sheet you want to rename.
  2. On the Format menu, point to Sheet, then click Rename.

The current name for that sheet will be selected.

  1. Press Backspace or Delete, type a new name, then press ENTER.

 

To Delete worksheets.

 

  1. Select the worksheet(s) you want to delete.
  2. On the Edit menu, click Delete Sheet.

 

To Hide a worksheet.

 

  1. Select the sheet(s) you want to hide.
  2. On the Format menu, point to Sheet, then click Hide.

 

To Display a hidden worksheet.

 

  1. On the Format menu, point to Sheet, then click Unhide.
  2. In the Unhide sheet box, double-click the name of the hidden sheet you want to display.

 

 

Ms-Excel add-ins – Components that can be installed on your computer to add commands and functions to Excel.  These add-in programs are specific to Excel.

 

CREATING A NEW WORKBOOK.

To create a new, blank workbook.

 

  1. On the File menu, click New, then click Blank Workbook on the New Workbook task pane.

 

To create a new workbook based on the default workbook template.

 

  1. Click on the New workbook icon on the Standard

 

TYPES OF DATA IN SPREADSHHETS.

 

  • Labels (Text).

 

  • Labels are texts consisting of alphanumeric characters that can be entered into a cell.

E.g., Item codes such as Salary, Names such as John.

 

  • Labels are made up of alphanumeric character strings.

In Excel, Text is any combination of numbers, spaces, & nonnumeric characters.

E.g., 10A19, 27AXY, 12-976, 208 4675.

 

  • Values (Numbers).

 

Values consist of numerals & mathematical formulas entered into a cell.

 

In Excel, a number can contain only the following characters: digits 0 to 9 + – ( ) / $ %.

 

  • Formulas.

 

  • A Formula is a sequence of values, cell references, functions & arithmetic operators whose calculation results to a numeric value.

 

  • It is an equation that performs operations on worksheet data.

 

Formulas can perform mathematical operations such as addition, subtraction, division and multiplication.

A Formula is used to tell Ms-Excel how you want a particular value to be computed.

 

  • Functions.

 

  • It is a special command, which you can type into your formula to perform arithmetic operations.

 

  • It is an inbuilt equation that is used for calculations.

 

  • A Function is a short predefined (inbuilt) formula used to perform a given specific task.

 

Functions can be used to perform both simple and complex calculations.

 

 

 

EDITING CELL CONTENTS.

 

  1. Double-click on the cell that contains the data you want to edit.

 

Or

Click in the cell, then press F2.

 

  1. Edit (make changes to) the cell contents.

E.g., if you had left out a character, use the Left or Right Arrow key to move the insertion point to the position of the correction, then type the character.  If you had typed wrong characters, use the Backspace or Delete to erase them.

  1. To enter your changes to the active cell, press ENTER, then use the Arrow keys to move to another cell.

 

SAVING WORKBOOKS.

Purpose.

√    In order to use the worksheet at a later time.

√    If the saving is done periodically, say every 1 minute, it helps prevent data loss in case of power failure.

When you save a workbook for the first time, you assign a file name and indicate where you want to store the file on your computer’s hard disk or in another location.  Each time you subsequently save the workbook, Ms-Excel updates the workbook file with your latest changes.

 

To save a new, unnamed workbook.

 

  1. Click the Save button on the Standard

 

OR

On the File menu, choose Save (or press CTRL+S) to display the Save As dialog box.

 

  1. In the File name box, enter a name for the worksheet.
  2. In the Save in list, select the drive and/or folder where you want the worksheet to be saved.
  3. Click the Save button.

 

To save a copy of a workbook (or save a workbook with a new name).

 

  1. Open the workbook you want to make a copy of.
  2. On the File menu, click Save As….
  3. In the File name box, enter a new name for the file.

To save the copy in a different folder or drive, click a different location in the Save in list.

  1. Click the Save button.

 

To save workbooks automatically as you work.

 

  1. On the Tools menu, click Options, click the Save tab, then select the Save AutoRecover info every
  2. In the minutes box, enter the interval for how often you want to save files.

 

OPENING A SAVED WORKSHEET.

Purpose.

You can open a saved worksheet (i.e., a worksheet stored on the hard disk of the computer or on a floppy disk) in order to:

√    Continue working on it, if it was saved before completion.

√    View the data it contains.

√    Update it, if the data it contains represents information that changes periodically. For example, A Weekly report.

 

  1. Choose Open on the File menu,

 

OR

Click the Open button on the Standard toolbar (or press CTRL+O) to display the Open dialog box.

  1. In the Look in drop down list, click the drive or folder that contains the file you want to open.
  2. In the folder list, locate and open the folder that contains the file.
  3. Double-click the file you want to open (or click the file, and then click the Open button).

 

Note. To open a recently opened file, select it from the bottom of the File menu.

 

Exiting / Quitting Ms-Excel.

Purpose.

√    You exit from Ms-Excel when you have finished working with it.

 

  1. On the File menu, click

OR

Press ALT+F4),

OR

Click the Close button on the top right hand corner of the Title bar of the Ms-Excel window.

 

If the workbook was not saved before or the changes made to the open workbook are not saved, Ms-Excel will give you an option to save those changes by displaying the Save As dialog box.  Choose Yes to save the changes, or No to discard the changes.

SELECTING DATA IN CELLS, ROWS OR COLUMNS.

 

To select                                             Do this:

 

A single cell                                       Click the cell, or press the Arrow keys to move to the cell.

 

Text in a cell                                       Double-click in the cell (or click in the cell, press F2 to display the Insertion point), then select the text in the cell.

 

A range of cells                                  1. Click the first cell of the range, hold down the left mouse

button, then drag to the last cell in the range.

-OR-

 

Click the first cell in the range, hold down SHIFT key, then click the last cell in the range.

-OR-

 

Click the first cell in the range, hold down SHIFT key, then use the Arrow keys to extend the selection.

 

All cells on a worksheet                     Press CTRL+A (or on the Edit menu, click Select All).

 

Nonadjacent cells or cell ranges        Select the first cell or range of cells, hold down CTRL & select the other cells or ranges.

 

An entire row or column                    Click the row or column heading.

 

 

Adjacent rows or columns                 Drag across the row or column headings.

OR

Select the first row or column, hold down SHIFT key, then select the last row or column.

 

Nonadjacent rows or columns            Select the first row or column, hold down CTRL & select the other rows or columns.

 

Note. To cancel a selection of cells, click any cell on the worksheet.

 

A Range is any group of cells in a worksheet. The cells in a range can be adjacent or nonadjacent.

 

 

 

 

Clearing cell contents.

 

Clearing cells removes the cell contents (formulas and data), or formats (such as number formats, and borders), but leaves the blank cells on the worksheet.

 

  1. Select the cells, rows, or columns you want to clear.
  2. On the Edit menu, point to Clear, then click Formats or Contents.

 

Clicking All, will clear formats and contents, and also remove any cell comments and data validation.

 

Note.  If you click a cell and then press the DELETE key, Ms-Excel will remove the cell contents but does not remove comments or cell formats.

 

Inserting blank cells, rows, or columns.

 

Purpose.

 

  • You can insert a row or column, to make room for additional information in the worksheet. This may be necessary when some extra information, which was not expected earlier, needs to be included.

 

To Insert new blank cells.

 

  1. Select a range of existing cells where you want to insert the new blank cells. Select the same number of cells as you want to insert.
  2. On the Insert menu, click
  3. In the Insert dialog box, click Shift cells right, Shift cells down, Entire row, or Entire column.

 

To Insert Rows.

 

  1. To insert a single row, select a row (or click a cell in the row) immediately below where you want the new row to appear.

 

For example, to insert a new row above row 5, click a cell in row 5.  To insert multiple rows, select the same no. of rows as you want to insert.

 

  1. On the Insert menu, click

 

To Insert Columns.

 

  1. To insert a single column, select a column (or click a cell in the column) immediately to the right of where you want the new column to appear.

 

For example, to insert a new column to the left of column B, click a cell in column B.  To insert multiple columns, select the same no. of columns as you want to insert.

 

  1. On the Insert menu, click

 

Deleting cells, rows, or columns

 

Deleting removes the cells from the worksheet and shifts the surrounding cells to fill the space.

 

  1. Select the cells, rows, or columns you want to delete.
  2. On the Edit menu, click Delete.
  3. If you are deleting cells, the Delete Cells dialog box appears. Click Shift cells left, Shift cells up, Entire row, or Entire column.

 

Exercise (a).

 

  1. How many columns are there in an Excel worksheet?
  2. Identify and explain the FOUR types of data in Spreadsheets.
  3. Explain how you would do the following operations on a Worksheet in Microsoft Excel.
    • Rename a worksheet.
    • Delete a worksheet.
    • Insert a single new worksheet.
    • Move from one worksheet to another.
    • Select a cell.
    • Select a range of cells.
    • Select nonadjacent cells or cell ranges.
    • Select everything in a worksheet.
  4. Define the following terms as used in Spreadsheets:         (6 marks)
  5. What is the difference between Clearing cells and Deleting cells?

 

Exercise (b).

 

  1. What is the meaning of each of the following concepts?
  2. Distinguish between Labels and Formulae with respect to Spreadsheets.

 

Exercise (c).

 

  1. List FOUR types of information that can be entered into a cell.                            (4 marks).
  2. Explain THREE cell data types in spreadsheet.        (6 marks).

 

POSITIONING (ALIGNING) DATA IN A CELL.

 

Purpose.

 

  • Adjusting the alignment of the cell contents, helps to distinguish different types of information in cells.

 

Usually when you enter text data into a worksheet, it is normally aligned to the left in a cell, while numbers, dates & times are aligned to the right.

 

To center the data, or align data to the left or right in a cell.

 

 

  1. Select the cells with the data you want to reposition.
  2. On the Formatting toolbar, click the appropriate alignment button.
  • Click the Align Left button – to align text to the left of the cell.
  • Click the Center button to center text in the cell.
  • Click the Align Right button to align text to the right.

 

Merging cells across columns.

 

You can easily merge headings across the top of a range of cells.  When you merge cells, the selected cells are combined into one cell.  This spreads the content of one cell over many cells.

 

  1. Copy the data you want into the upper-leftmost cell within the range.
  2. Select the cells you want to merge.

Warning.  Excel places only the data in the upper-leftmost cell of the selected range into the resulting merged cell. If there is data in other cells, the data is deleted when you merge the cells.

 

  1. To merge cells in a row or column and center the cell contents, click the Merge and Center button on the Formatting toolbar,

Or

 

On the Format menu, click Cells, click the Alignment tab, then select the Merge cells checkbox.

This will combine the cells and center the heading in the new, wider cell.

 

.

 

HIDING ROWS OR COLUMNS.

Purpose.

√    Hiding rows or columns prevents the display and printing of data held in particular rows or columns.  For instance, when your rows or columns contain confidential formulas not necessary in the printed report.

 

  1. Select the rows or columns you want to hide.
  2. On the Format menu, point to Row or Column, then click Hide.

The selected rows or columns including their headings will not be visible.

To display a hidden row or column.

 

  1. To display hidden rows, select the row below and the row above the hidden rows.

 

To display hidden columns, select the column to the left and the column to the right of the hidden columns.  For example, to redisplay hidden column C, select column B & column D.

 

If you want to redisplay noncontiguous columns, say, column C, D & F, select all the columns from B through G, i.e. columns B, E & G.

 

  1. On the Format menu, point to Row or Column, then click Unhide.

 

Tip. If the first row or column of a worksheet is hidden, to display it;

 

  1. Click Go To on the Edit
  2. In the Reference box, type A1, and click OK.
  3. On the Format menu, point to Row or Column, then click Unhide.

 

APPLYING BORDERS, SHADINGS & PATTERNS TO A WORKSHEET.

 

You can apply borders to cells, shade cells with a background color, or shade cells with a color pattern in order:

 

Purpose.

√    To distinguish between different types of information in a worksheet.

√    To make the worksheet more appealing to the eye.

√    To draw attention to important data in the worksheet.

 

To Apply a Border to cells.

 

  1. Select the range of cells that you want to put a border around.
  2. On the Format menu, select In the resulting dialog box, click on the Border tab.
  3. Under the Presets section, select the Border style you want, e.g. Outline or Inside borders or both.
  4. To change the line style for the border, click a style in the Style list, and then click a button to indicate the border placement.

You can specify the colour of the lines from the Color drop-down list.

  1. Click the OK button when you are done.

 

To Apply or Remove cell Shadings.

 

  1. Select the cells you want to apply shading to or remove shading from.
  2. On the Format menu, click Cells, then click the Patterns
  3. In the Cell shading box, click the color you want to shade the cells with.
  4. To include a background color with the pattern, click the arrow next to the Pattern box, then click the pattern style and color you want.
  5. Click the OK

The borders, shades and patterns that you have specified all apply to the range you had selected.

 

 

 

 

FORMATTING NUMBERS IN A WORKSHEET.

 

Purpose.

Formatting of numbers in a worksheet can make your worksheet much more presentable.

For example,

√    Long numbers without commas are difficult to read.

√    Too many uneven decimal places in a worksheet make it difficult to compare figures.

√    A worksheet that has some figures with six decimal places, others with commas and others with no decimal places has an untidy appearance.

 

To Add or Remove the Thousands separator in a number.

 

Method 1.

 

  1. Select the range of cells containing the numbers whose format you want to change.
  2. Click the Comma Style (,) button on the Formatting

 

Method 2.

 

  1. On the Format menu, click Cells, then click the Number
  2. In the Category list, click Number.
  3. Select or clear the Use 1000 separator (,)

All numbers in the selected range will be displayed with commas separating the thousands and with two decimal points, e.g., 7,375.00

 

To Change the no. of Decimal places displayed in a number.

 

Method 1.

 

  1. Select the range of cells whose decimal places you want to change.
  2. To display more digits after the decimal point (to increase the no. of decimal places), click the Increase Decimal button on the Formatting

 

To display fewer digits after the decimal point (to decrease the no. of decimal places), click the Decrease Decimal button.

 

Method 2:

 

  1. On the Format menu, click Cells, then click the Number
  2. In the Category list, click Currency, Accounting, Percentage, or Scientific.
  3. In the Decimal places box, enter the number of decimal places you want to display.

If you want to change the currency symbol, click the symbol you want to use in the Symbol list.

 

To Display numbers as Percentages or Fractions.

 

Method 1.

 

To quickly display nos. as percentages of 100, click the Percent Style (%) button on the Formatting toolbar.

 

Method 2.

 

  1. Select the range cells you want to format as percentages.
  2. On the Format menu, click Cells, then click the Number

 

  1. To display nos. as percentages, click Percentage in the Category In the Decimal places box, enter the number of decimal places you want to display.

 

  1. To display nos. as fractions, click Fraction in the Category list, then click the type of fraction you want to use.

 

 

 

 

To Add or Remove a Currency symbol.

 

Method 1.

 

 

  1. Select the range of cells you want to format as currency.
  2. Click the Currency Style ($) button on the Formatting

Method 2.

 

 

  1. On the Format menu, click Cells, then click the Number
  2. In the Category list, click Currency.
  3. In the Symbol list, select the currency symbol that you want.

 

To remove a currency symbol, click None in the Symbol list.

 

To Display minus signs on negative numbers.

 

  1. Select the cells you want to change.
  2. On the Format menu, click Cells, then click the Number

For simple numbers, click Number in the Category list.

For currency, click Currency in the Category list.

  1. In the Negative numbers box, select the display style for negative numbers.

 

To Reset a number format.

 

  1. Select the cells you want to reset to the default number format.
  2. On the Format menu, click Cells, then click the Number
  3. In the Category list, click General.

 

Exercise.

 

  1. Explain step-by-step how you would perform the following operations on a worksheet in Microsoft Excel.
    • Enter data into a worksheet cell.
    • Edit cell contents.
    • Make text in a cell Bold, Italic and double-underlined.
    • Adjust a column width to accommodate the longest cell entry in a range of cells.
  2. Explain what are Label prefixes in spreadsheets.                         (10 Mk)
  3. A worksheet table has columns A through N. The Chief Accountant doesn’t require the information contained in columns E, F and G.  Give a step-by-step procedure on how to make sure that only the columns with the required information are printed.
  4. You have the number 435273.7865 in a cell. How will it look if you format the cell as commas and 2 decimal places?

 

FINDING RECORDS.

 

Purpose.

 

  • Suppose you wanted to view records that meet given conditions, you would have to sort the table according to the conditions so as to find out where those records appear in the list. Such conditions are referred to as ‘Criteria’.

 

However, this method will require you to sort the table whenever you want to find something different.

Ms-Excel offers an easier solution to this through the Filter command on the Data menu.

 

  1. Click on any cell in the table that contains the records you want to search for.
  2. On the Data menu, choose Filter, then select AutoFilter from the submenu.

A downward arrow appears on the right of each field name.

  1. Click the down arrow on a column to display the conditions that can be set. Select a condition (Criteria) from that list.

 

 

 

Note. If the criteria you want is not in the list or if you want to enter two conditions, then perform the following steps:

  • Select the column / field to search by clicking on the down arrow to the right of the field name.

The Custom AutoFilter dialog box appears.

  • In the Show rows where: box, select the conditions to use by clicking on the down arrow. The list includes ‘is greater than’; ‘is less than’, etc.
  • Enter the Value to compare the contents of the field width. You could type or select it from a drop down list of values available in the database.

 

  1. Click the OK button to complete the task.

 

Note.  To redisplay the records, click on the down arrow to the right of the field name that you had selected, and select the option All.

 

Example:

 

  A B C D
1 Date Person Item Amount
2 26-Jan-97 Morris Bar 95
3 28-Mar-97 Albert Take Away 136
4 28-Jan-97 Anne Lunch 53
5 09-Mar-97 Susan Breakfast 112
6 12-Jun-97 Jane Snacks 56
7 12-Apr-97 Richard Snacks 118
8 15-Mar-97 Peter Bar 114
9 25-Mar-97 Mike Take Away 80
10 01-Mar-97 James Bar 167
11 09-Jun-97 Morris Take Away 71
12 16-Jun-97 Susan Lunch 80

 

 

Suppose you want to view all the sales that exceed 100 Shillings but are below 150 shillings from a week’s list of sales records.

  • The field to use for the search would be Amount. So, click on the down arrow on the right of the Amount field.
  • The Operator would be is greater than, and the value would be 100.
  • Enter the second criteria, as Amount is less than 150, then click the OK
  • All the records whose amount is between 100 and 150 will be displayed (Only the records matching the criteria are displayed).

 

  A B C D
1 Date Person Item Amount
3 28-Mar-97 Albert Take Away 136
5 09-Mar-97 Susan Breakfast 112
7 12-Apr-97 Richard Snacks 118
8 15-Mar-97 Peter Bar 114
10 01-Mar-97 James Bar 167

 

PIVOT TABLES.

 

Purpose.

 

  • A Pivot table helps us to summarize and analyze large amounts of existing data, from a list or table, using the format and calculation methods of your choice.

 

Suppose we wanted the daily totals for each of the sales persons along with the total sale for each day: A PivotTable can help us get that kind of information much more easily.

 

  1. Select any cell in the list or table you want to summarize.
  2. On the Data menu, select PivotTable and PivotChart Report…
  3. This will activate Step 1 of the PivotTable Wizard. In this step, select the source of data Ms-Excel will use to create the Pivot Table.  From the choices given, select Microsoft Excel list or Database.

Click on the Next button.

  1. Step 2 of the Wizard shows you the range containing the list of data detected around the position of your cell pointer of Step 1. If necessary, change the range.

Click on the Next button.

  1. Click the Layout… button to specify how you want the PivotTable to appear.
  2. On the right hand side of the PivotTable and PivotChart Wizard – Layout dialog box, the Pivot Wizard shows the column titles (field names) found in your list.
    • Drag the field name whose contents you want to summarize downward to the area marked ROW.
    • Drag the field name whose contents you want to summarize across the PivotTable to the area marked COLUMN.
    • Drag the field name that contains the data to be summarized into the area marked DATA.
  3. Step 3 of 3 will be displayed again allowing you to specify a convenient location for the PivotTable. The PivotTable may be positioned either as a new worksheet or on the existing worksheet.

If you select Existing worksheet in this dialog box, then you must specify the cell where the top left corner of the PivotTable will be positioned.

  1. To specify a name for the PivotTable, click on the Options
  2. Click on the Finish Ms-Excel places the Pivot Table in the location you specified.

 

Refreshing Records in the PivotTable.

 

  1. Select a cell in the PivotTable.
  2. On the PivotTable toolbar, click on the Refresh Data

 

Note.  To refresh the PivotTable whenever you open the workbook, click Options on the PivotTable menu of the PivotTable toolbar.  Under Data source options, select the Refresh on open checkbox.

 

CELL REFERENCES (Cell Addresses).

 

  • A Cell reference is the identity of a cell in a worksheet.

 

  • A Reference identifies a cell or a range of cells on a worksheet and tells Ms-Excel where to look for the values or data you want to use in a formula.

 

Examples of Cell references.

 

  • Single cell reference.
  • Mixed cell reference.
  • Label cell reference.
  • Relative cell reference.
  • Absolute cell reference.

 

REFERENCING OF CELLS.

 

A cell is identified by use of the Column letter heading & the Row number heading.

 

To refer to a cell, enter the column letter followed by the row number. For example, B2 refers to the cell at the intersection of column B & row 2.

 

Examples of cell references.

 

To refer to                                                                                         Type

 

The cell in column A & row 10                                                         A10

 

The range of cells in column A & rows 10 to 20                              A10:A20

 

The range of cells in row 15 & columns B to E                                B15:E15

 

All cells in row 5                                                                                5:5

 

All cells in rows 5 to 10                                                                     5:10

 

All cells in column H                                                                         H:H

 

All cells in columns H to J                                                                 H:J

 

The range of cells in columns A to E & rows 10 to 20                     A10:E20

 

PERFORMING CALCULATIONS IN MS-EXCEL.

 

USING WORKSHEET FUNCTIONS.

 

  • A Function is a special command, which you can type into a formula to perform arithmetic operations.

 

  • A Worksheet function is a special inbuilt formula that performs an operation on the values that you provide.

 

  • It is an inbuilt equation that is used for calculation.

 

A function performs operations or calculations using specific values, called arguments.  The arguments can be either cell references or values or both.

 

Categories of Functions in Ms-Excel.

 

Functions are grouped into broad categories by some common features particular to the function.

 

  1. Financial functions.

 

Analyze investments and securities; determine depreciation, calculate cash flows and loans, e.g. the PMT function.

 

  1. Date & Time functions.

 

Calculate values that represent dates and times.

 

E.g., the TODAY function is used to return the current date according to the computer’s internal clock.

 

 

  1. Math & Trigonometry functions.

 

Can be used to perform simple mathematical operations, such as calculating Square roots (SQRT), rounding a number (ROUND), calculating the total value for a range of cells (SUM), etc.

 

They are also used to replace complex trigonometric calculations like Sine (SIN), Cosine (COS), etc.

 

E.g., ABS – gives the Absolute value of a number.  The Absolute value of a number is the number without its sign.

 

Syntax: ABS(number)

 

  1. Statistical functions.

 

Perform calculations (statistical analysis) on ranges of data.

E.g., AVERAGE – calculates the average (arithmetic mean) of a set of values in a range.

 

STDEV – Estimates Standard Deviation based on a sample.  Standard Deviation is a measure of how widely values are dispersed from the Average value (Mean).

 

Syntax: STDEV(number1,number2,….)

 

  1. Logical functions.

 

Calculate the results of logical formulas.  E.g., the IF Function.

 

  1. Look up & Reference functions.

 

Finds or refers to the contents of a cell.  For example, the VLOOKUP function.

 

 

  1. Database functions.

 

Perform statistical calculations and queries on database tables.  For instance, DSUM will find the total of values in a particular field (column).

 

  1. Information functions.

 

Return information about cells, ranges, the operating system, and some Ms-Excel tools, or to mark places where information is missing or incorrect.

E.g., CELL – returns information about the formatting, location or contents of a cell.

 

CREATING MS-EXCEL FORMULAS.

 

Purpose.

 

  • When you need to perform a calculation in Ms-Excel, you use a formula.

 

You can create simple formulas that can be used; lets say, to add the values in two cells, or you can create complex formulas that can calculate the Standard deviation of certain values.

 

For example, the formula ‘=SUM(D1:D7)’ uses a function to add the values in the range D1:D7.  It gives the same result as the formula ‘=D1+D2+D3+D4+D5+D6+D7’.

 

Before you write your formula in Ms-Excel, it is advisable to do the following;

 

  • Decide what you want to be calculated, e.g., the Total Cost of items.
  • Note down the values in the worksheet required for the calculation and use them to write down the formula, e.g. Quantity * Price.
  • Substitute the values with their cell references, e.g. B3*D3.

 

Calculation operators in formulas.

 

Operator – A sign or a symbol that specifies the type of calculation to perform on the elements of a formula.

 

Excel includes 4 different types of calculation operators:

 

  • Arithmetic (Mathematical) operators.
  • Logical (Comparison) Logical operators.
  • Reference operators.
  • Text concatenation operators.

Arithmetic (Mathematical) operators.

 

Performs basic mathematical operations such as Addition, Subtraction, Division or Multiplication.

 

Arithmetic operator                          Meaning                                 Example.

 

+ (Plus sign)                                       Addition                                  3 + 3

(Minus sign)                                     Subtraction                             3 – 1

* (Asterisk)                                         Multiplication                        3 * 3

/ (Forward slash)                                Division                                  3/3

% (Percent sign)                                 Percent                                                20%

 

Logical (Comparison) operators.

 

Compares two values and produces a logical value, either TRUE or FALSE.

 

Comparison                                        Meaning                                 Example.

 

= (equal sign)                                     Equal to                                  A1=B1

> (greater than sign)                           Greater than                            A1>B1

< (less than sign)                                Less than                                 A1<B1

>= (greater than or equal to sign)      Greater than or equal to         A1>=B1

<= (less than or equal to sign)                       Less than or equal to              A1<=B1

<> (not equal to sign)                         Not equal to                            A1<>B1

 

 

Reference operators.

 

Combine ranges of cells for calculations.

 

Reference operator               Meaning                                                         Example.

 

: (colon)                                  Range operator; produces one                      B5:B9

reference to all the cells between

two references, including the two

references.

 

, (comma)                               Union operator; combines multiple             SUM(B5:B9,D5:D9)

references into one reference.

 

Text concatenation operators.

 

Use the ampersand (&) to join one or more strings to produce a single piece of text.

 

Text operator                        Meaning                                             Example.

 

& (ampersand)                       Connects two values to produce        “North” & “wind” produces

one continuous text value                  “Northwind”

 

Creating a simple formula.

 

A Formula in Ms-Excel always begins with an equal (=) sign.  Ms-Excel uses this sign to differentiate between a Label (text) and a Formula.  The equal sign tells Ms-Excel that the characters that follow constitute a formula.

 

Following the equal sign are the elements to be calculated called Operands or Arguments.  The Arguments are separated by calculation operators, and enclosed by an opening & closing parentheses (brackets).

 

  1. Click on the cell in which you want to enter the formula.
  2. Type the = (equal sign) to activate the Formula bar. The equal sign (=) tells Ms-Excel that you are entering a formula in the cell.
  3. Type the formula directly into the Formula box.

To tell Ms-Excel where to find the data that will be used in the calculation, type a cell reference.

  1. Press the ENTER Ms-Excel immediately calculates & shows the result in the cell, while the formula is displayed in the Formula bar.

 

Notes.

  • A Formula can refer to other cells on the same worksheet.

 

  • Ms-Excel calculates a formula from left to right, according to a specific order for each operator in the formula.

You can change the order of operations by using parenthesis.  E.g., to calculate B4+25, then divide the result by the sum of the values in cells D5, E5 and F5, the formula would be:  =(B4+25)/SUM(D5:F5)

 

In this example, the parentheses around the first part of the formula forces Ms-Excel to calculate B4+25 first, then divide the result by the sum of the values in cells D5, E5, and F5.

 

Creating a formula that contains a function.

 

  1. Click the cell where the result of the formula will be displayed.
  2. On the Insert menu, click Function, (or click the Paste Function button on the toolbar).
  3. Click a function from the Function Category When you select a function, a description of the function appears in the dialog box.

Click the OK button.

  1. Type in the arguments to compute in the parentheses in the formula. To enter a range, use a Colon to separate the first & the last cells in the range, or use a Comma to separate reference to individual cells.
  2. After you complete the formula, click the OK button or press the ENTER

 

Note.   The structure of a function begins with an Equal sign (=), followed by the Function name, & the Arguments for the function.  The Arguments are separated by commas or a colon, and enclosed in an opening & closing parenthesis.

 

Performing Common Calculations.

 

ADDING NUMBERS.

 

Method 1.

 

Type the numbers directly into a cell and press the ENTER key to display the results.

 

Example: cells D5, E5 & F5 contain the values 5, 15 & 20.  To add all the values in the range, type:     =D5+E5+F5

 

      -OR-

 

=5+15+20

 

To Add all numbers in a contiguous row or column.

 

You can insert a sum for a range of cells automatically using the AutoSum (Σ) button on the Standard toolbar.

 

  1. Click a cell below the column of numbers or to the right of the row of numbers.
  2. Click AutoSum on the Standard Ms-Excel suggests a formula.
  3. To accept the formula, press the ENTER. To change the suggested formula, select the range before pressing the ENTER key.

 

To Add numbers that are not in a contiguous row or column.

 

Use the SUM function.  SUM adds all the numbers in a range of cells.

 

Syntax: SUM(number1,number2,…..)

 

Number1,number2,… are the arguments for which you want the total value or sum.

 

Example 1: Cells A2, A3 & A4 contain values -5, 15, and 30.

 

To add                                                            Formula                                 

 

The numbers in the cells A2 to A4.               =SUM(A2:A4)

The numbers in cells A2:A4, and 15.            =SUM(A2:A4, 15)

The values in cell A2, A4 and 2.                    =SUM(A2,A4, 2)

3 and 2                                                                        =SUM(3,2)

 

Example 2:

 

  A B
1 Salesperson Invoice
2 Buchanan 15,000
3 Buchanan 9,000
4 Suyama 8,000
5 Suyama 20,000
6 Buchanan 5,000
7 Dodsworth 22,500

 

Formula                                     Adds

 

=SUM(B2:B4)                           the values in cells B2, B3 and B4.

=SUM(B2:B3, B5)                    two invoices from Buchanan, & 1 from Suyama  

=SUM(B2,B5,B7)                     individual invoices from Buchanan, Suyama,& Dodsworth.

 

SUBTRACTING NUMBERS.

 

Type the formula ‘=10-5’ in a cell to display the result 5.

 

Example: cells A2, A3 & A4 contain the values 15,000, 9,000 & -8,000.

 

 

Formula                      Description                                                                             Result

 

=A2-A3                       Subtracts 9,000 from 15,000                                                  6,000

 

=SUM(A2:A4)            Adds all nos. in the list, including negative nos.                   16,000

 

To calculate a running balance.

You can build a formula in a banking transaction to calculate your running balance.

Example 1.

 

Assume that cell F6 contains the previous balance of 4,000/=, cell D7 contains the first transaction’s deposit subtotal of 190,500, and cell E7 contains any cash-received amount of 50,000.

 

To calculate the current balance for the first transaction, enter the following formula in cell F7:

 

=SUM(F6,D7,-E7)

 

Example 2.

 

  A B C
1 Deposits Withdrawals Balance
2 $1,000 $625 =SUM(A2,-B2)
3 1000 740 =SUM(C2,A3,-B3)

 

TO INCREASE OR DECREASE A NUMBER BY A PERCENTAGE.

 

Example 1.

 

Assume that cell F5 contains a numeric value of 30,000.  To increase the value stored in cell F5 by 5 percent;

 

 

=F5*(1+5%)

 

 

If the percentage amount is stored in a cell, let say, cell F2:

 

=F5*(1+$F$2)    = (31,500)

 

 

Note. The reference to F2 is an Absolute cell reference so that the formula can be copied to other cells without changing the reference to F2.

 

Example 2.

 

  A B
1 Number Percent Increase
2 23 3%

 

Formula                                  Description                                                                             Result

 

=A2*(1+5%)                           Increases the no. in A2 by 5%                                                24.15

=A2*(1+B2)                           Increase the no. in A2 by the percent value in B2: 3%            23.69

 

=A2*(1-B2)                            Decrease the no. in A2 by the percent value in B2: 3%            22.31

 

MULTIPLYING NUMBERS.

 

Use the asterisk (*) operator or the PRODUCT function.

 

PRODUCT multiplies all the nos. given as arguments and returns the product.

 

Syntax: PRODUCT(number1,number2,…..)

 

Number1,number2,… are the numbers you want to multiply.

 

Formula                                  Description                                                                             Result

 

=5*10                                                                                                                                      50

=A2*B2                                  multiplies the contents in cells A2 and B2.

=(5+2)*3                                 adds 5 and 2 together then multiplies the result by 3                        21

 

 

Example: Using the values shown in the worksheet below, calculate the cost of the milk.

 

  A B C D
1 Item Quantity Price Total cost
2 Milk 26 Litres 15.00  
3 Sugar 19 Kgs 48.90  

 

 

The Total cost of the milk will be given by, Quantity* Price.  Therefore, in cell D2, type the formula; =B2*C2.

 

Note.  If you omit ‘=’ symbol before B2, Ms-Excel will not recognize it as a formula and what you have typed will literally appear as ‘B2*C2’, which will not yield the expected result.

 

To Multiply numbers in different cells using a formula.

 

Cells A2, A3 & A4 contain the values 5, 15, 30.

 

To multiply                                                                 Formula

 

The numbers in cells A2 & A3                                  =A2*A3

All the numbers in the range                                      =PRODUCT(A2:A4)

All the numbers in the range, and 2.                          =PRODUCT(A2:A4,2)

 

DIVIDING NUMBERS.

 

Type a formula such as =10/5 in a cell to display the result 2.

 

Example.

 

Cells A2 & A3 contain values 15,000 and 12.

 

Formula                                  Description                             Result

 

=A2/A3                                   Divides 15,000 by 12             1,250

 

GETTING THE SQUARE ROOT OF A NUMBER.

 

Use the SQRT function.  SQRT gives a positive square root of a specific number.

 

Syntax: SQRT(number)

 

Number – is the number for which you want the square root. If number is negative, SQRT returns the #NUM! error value.

 

Example 1: Cell B2 contains the number 215; to get the square root, type:

 

=SQRT(215)                          -OR-                     =SQRT(B2)                           

 

Examples 2:

 

Formula                                  Description                             Result

 

= SQRT(16)                                                                           4

=SQRT(-16)                                                                           #NUM!

 

RAISING A NUMBER TO A POWER.

 

Use the POWER function.  POWER gives the result of a no. raised to a power.

 

Syntax: POWER(number,power)

 

Number – is the base no. It can be any real number.

 

Power – is the exponent to which the base no. is raised.

 

 

 

Note.  The up carat (^) operator can be used instead of POWER to indicate to what power the base no. is to be raised.

 

Description                                    Formula                                                               Result

 

5 squared                                       =5^2           -OR-   =POWER(5,2)                     25

5 cubed                                          =5^3          -OR-    =POWER(5,3)                     125

4 raised to the power of 5/4          =4^05/4      -OR-   =POWER(4,5/4)                  5.656854

98.6 raised to the power of 3.2      =98.6^3.2   -OR-   =POWER(98.6,3.2)             2401077

 

 

The PMT Function

 

 

PMT calculates the payment on a loan (principal) at a given interest rate for a specified no. of payment periods (term).

 

Syntax: =PMT(Principal – Amount,Interest-Rate,Term)

 

Principal and Terms are values.  Interest is a decimal or percentage value greater than -1.

 

Example;

A businessman took out a Ksh. 800,000 loan for 4 years at an annual Interest Rate of 26%, compounded monthly.  If the monthly installments are paid on the last day of each month, determine the installment to be paid.

 

=PMT(800000,0.26/12,48)

 

The Monthly installment is 26,973.85

 

Note.  The Interest is divided by 12 in order to get the monthly rate, and term (in years) is multiplied by 12 to convert it into months.

 

The FV Function

 

 

FV calculates the future value of a fixed investment earning a fixed interest over a specified period.

E.g., let’s say, you want to plan for your retirement in 20 years and decide to invest Ksh. 20,000 each year.  If the investment pays 20% interest compounded annually, the formula would be:

 

=FV(20%,20,-20000)

 

You would collect Ksh. 3,733,760 after 20 years.

ROUNDING OF NUMBERS.

 

The ROUND function rounds a given number to a specified no. of digits.

 

Syntax: ROUND(number,num_digits)

 

Number –is the no. you want to round.

 

num_digits – specifies the no. of digits to which you want to round the no.

 

Notes.

  • If num_digits is greater than 0 (zero), then number is rounded to the specified no. of decimal places.

 

  • If num_digits is 0 (zero), the number is rounded to the nearest Integer (whole no.).
  • If num_digits is less than 0 (zero), then number is rounded to the left of the decimal point.

 

 

Example 1:

 

Formula                                  Description                                                                            Result

 

=ROUND(2.15,1)                                                                                                                   2.2

=ROUND(2.149,1)                                                                                                                 2.1

=ROUND(21.5,-1)                 num_digits is less than 0 (zero),                                            20

 

Example 2: Cells A2:A4 contain values 20.3, 5.9 and -5.9.

 

Formula                      Description                                                                                        Result

 

=ROUND(A2,0)         Rounds 20.3 down, because the fractional part is less than .5          20

 

=ROUND(A3,0)         Rounds 5.9 up, because the fractional part is greater than .5                        6

 

=ROUND(A4,0)         Rounds -5.9 down, because the fractional part is less than -.5         -6

=ROUND(-1.475,2)                                                                                                                -1.48

 

 

To Round a number to a near fraction.

 

For Example, cells A2 & A3 contain values 1.25 and 30.452.

 

Formula                      Description                                                                                         Result

 

=ROUND(A2,1)         Rounds the no. to the nearest 1 decimal place.

Because the portion to be rounded is 0.05 or greater,

the no. is rounded up                                                                          1.3

 

=ROUND(A3,2)         Rounds the no. to the nearest 2 decimal places.

Because the portion to be rounded, 0.002, is less than 0.005,

the no. is rounded down                                                                     30.45

GETTING THE LOGARITHM OF A NUMBER.

 

LOG Gives the logarithm of a number to the base you specify.

 

Syntax: LOG(number,base)

 

Number -is the positive real no. for which you want the logarithm.

 

Base -is the base of the logarithm. If base is omitted, it is assumed to be 10.

 

 

Formula                                                                      Result

 

=LOG(10)                                                                   1

=LOG(8, 2)                                                                 3

=LOG(86, 2.7182818)                                                4.454347

GETTING THE BASE-10 LOGARITHM OF A NUMBER.

 

LOG10 Gives the base-10 logarithm of a number.

 

Syntax: LOG10(number)

 

Number –is the positive real number for which you want the base-10 logarithm.

 

 

Formula                      Description                                                     Result

 

=LOG10(86)               Base-10 logarithm of 86                                1.934498451

=LOG10(10)               Base-10 logarithm of 10                                1

=LOG10(10^5)           Base-10 logarithm of 10 power 5                  5

 

MODGives the remainder after a number is divided by a divisor.

 

Usually, the result has the same sign as the divisor.

 

Syntax: MOD(number,divisor)

 

Number -is the number for which you want to find the remainder.

 

If divisor is 0, MOD returns the #DIV/0! error value.

 

Description                             Formula                                              Result

 

Remainder of 3/2                    =MOD(3, 2)                                        1

Remainder of -3/2                  =MOD(-3, 2)                                      1

Remainder of 3/-2                  =MOD(3, -2)                                      -1

Remainder of -3/-2                 =MOD(-3, -2)                                     -1

 

COSGives the cosine of the given angle.

 

Syntax: COS(number)

 

Number – is the angle in radians for which you want the cosine.  If the angle is in degrees, multiply it by PI()/180 to convert it to radians.

 

Description                             Formula                                  Result in radians.

 

Cosine of 1.047 radians          =COS(1.047)                          0.500171

Cosine of 60 degrees              =COS(60*PI()/180)                0.5

 

SINGives the sine of the given angle.

 

Syntax: SIN(number)

 

Number -is the angle in radians for which you want the sine.  If your argument is in degrees, multiply it by PI()/180 to convert it to radians.

 

Description                             Formula                                  Result in radians.

 

Sine of pi/2 radians                =SIN(PI()/2)                           1

Sine of 30 degrees                  =SIN(30*PI()/180)                 0.5

 

TANGives the tangent of the given angle.

 

Syntax: TAN(number)

 

Number– is the angle in radians for which you want the tangent.

 

Description                             Formula                                  Result in radians.

 

Tangent of 0.785 radians        =TAN(0.785)                          0.99920

Tangent of 45 degrees                        =TAN(45*PI()/180)                1

 

TRUNCTruncates (shortens) a number to an Integer by removing the fractional part of the number.

 

Syntax:  TRUNC(number,num_digits)

 

Number -is the number you want to truncate.

 

Num_digits -is a number specifying the precision of the truncation.

 

Description                             Formula                                  Result

 

Integer part of 8.9                   =TRUNC(8.9)                         8

Integer part of -8.9                 =TRUNC(-8.9)                       -8

 

CALCULATING THE AVERAGE (ARITHMETIC MEAN) OF NUMBERS.

 

Use the AVERAGE function.  AVERAGE  gives the average (arithmetic mean) of the arguments provided.

 

Syntax: AVERAGE(number1,number2,…)

 

Number1, number2, … are numeric arguments for which you want the average.

 

Note.  The arguments must numbers or references that contain numbers.  If a reference argument contains text, logical values, or empty cells, those values are ignored; however, cells with the value zero are included.

 

Example: Cells A2:A6 contain values 10, 7, 9, 27, & 4.

 

Description                                                     Formula                                              Result

 

Average all of nos. in the list                                     =AVERAGE(A2:A6)                          11.4

Average cells A2 to A4 and A6                     =AVERAGE(A2:A4,A6)                    7.5

Average the nos. in cell A2 to A5, and 5       =AVERAGE(A2:A5, 5)                      11.6

 

CALCULATE THE SMALLEST OR LARGEST NUMBER IN A RANGE.

 

Use the MIN or  MAX functions.

 

MAX- Gives the largest value in a set of values.

 

MIN – Gives the smallest number in a set of values.

 

Syntax: MAX or MIN(number1,number2,…)

 

 

Number1, number2, .. are nos. for which you want to find the maximum or minimum value.

 

Notes. If the arguments in the reference contain no numbers, MAX or MIN returns 0 (zero).  Empty cells, logical values, or text in the reference are ignored.

 

 

 

Example: Cells A2:A6 contain values 10, 7, 9, 27 & 2.

 

Description                                                                 Formula                                  Result

 

Largest number in the range                                      =MAX(A2:A6)                       27

Smallest number in the range                                                =MIN(A2:A6)                         2

Largest of the numbers in cells A2:A6, and 30         =MAX(A2:A6, 30)

Smallest of the numbers given, and 0                                    =MIN(A2:A6,0)

 

CALCULATE THE MEDIAN OF A GROUP OF NUMBERS.

 

Median is the value at the center of an ordered range of nos.

 

Use the MEDIAN function.  MEDIAN gives the number in the middle of a set of numbers.

 

Syntax: MEDIAN(number1,number2,…)

 

Number1, number2, … are numbers for which you want the median.

 

Notes.

  • Cells with the value zero are included.
  • If there is an even number of nos. in the set, then MEDIAN calculates the average of the two numbers in the middle.

 

 

Example: Cells A2:A7 contain values 1, 2, 3, 4, 5 and 6.

 

Description                                                                                         Formula

 

Median of the first 5 nos. in the list                                                  =MEDIAN(A2:A6)

Median of all the nos. given, or the average of 3 and 4                    =MEDIAN(A2:A7)

 

MODE – Gives the most frequently occurring, or repetitive, value in a range of data.

 

Syntax: MODE(number1,number2,…)

 

Number1, number2, … are the  arguments for which you want to calculate the mode.

 

Note.

  • Cells with the value zero are included.
  • If the data set contains no duplicate data points, MODE returns the #N/A error value.

 

Example: Cells A2:A7 contain the values 5.6, 4, 4, 3, 2, and 4.

 

Description                                                                             Formula

 

Mode, or most frequently occurring no. in the list               =MODE(A2:A7)

 

Tip. In a set of values, the Mode is the most frequently occurring value; the Median is the middle value; and the Mean is the average value.

 

COUNTING CELLS THAT CONTAIN NUMBERS.

 

COUNTCounts the no. of cells that contain numbers within the list of arguments.

 

Syntax: COUNT(value1,value2,…)

 

Value1, value2, … are the arguments that can contain or refer to a variety of different types of data, but only numbers are counted.

 

Note. Empty cells, logical values, text, or error values in the reference are ignored.

 

Example 1.

 

  A
1 Data
2 Sales
3 12/8/2007
4  
5 19
6 22.44

 

Formula                           Description                                                            Result

 

=COUNT(A2:A6)            Counts no. of cells that contain nos. in the list      3 (date is a number).

 

=COUNT(A2:A3,A6)      Counts no. of cells that contain nos. in cells        2

A2:A3, & A6

 

Example 2.

 

 

  A
1 Sales
2 12/8/90
3  
4 19
5 22.24
6 TRUE
7 #DIV/0!

 

Formula                      Description                                                                                           Result

=COUNT(A1:A7)       Counts the no. of cells that contain nos. in the list                           3

=COUNT(A5:A7)       Counts the no. of cells that contain nos. in the last 3 rows

of the list                                                                                            1

=COUNT(A1:A7,2)    Counts the no. of cells that contain numbers in the list,

and the value 2                                                                                   4

 

LOGICAL FUNCTIONS

 

Logical functions can be used either to test whether a condition is TRUE or FALSE or to check for multiple conditions.

 

For example, use the IF function to determine whether a condition is true or false.  One value is returned if the condition is TRUE, and a different value is returned if the condition is FALSE.

 

NOTReverses the value of its argument. Use NOT when you want to make sure a value is not equal to one particular value.

If logical is FALSE, NOT returns TRUE; if logical is TRUE, NOT returns FALSE.

 

Syntax: NOT(logical)

 

Logical – is a value or expression that can be evaluated to TRUE or FALSE.

 

Formula                      Description                                                                 Result

 

=NOT(FALSE)           Reverses FALSE                                                        TRUE

=NOT(1+1=2)             Reverses an equation that evaluates to TRUE           FALSE

 

AND – Returns TRUE if all its arguments are TRUE; returns FALSE if one or more argument is FALSE.

 

Syntax: AND(logical1,logical2, …)

 

Logical1, logical2, .. are the conditions you want to test that can be either TRUE or FALSE.

 

Note.  The arguments must evaluate to logical values such as TRUE or FALSE, or the arguments must be references that contain logical values.   If the specified range contains no logical values, AND returns the #VALUE! error value.

 

Example 1.

 

Formula                                              Description                                         Result                        

 

=AND(TRUE, TRUE)                        All arguments are TRUE                    TRUE

=AND(TRUE, FALSE)                      One argument is FALSE                    FALSE

 

=AND(2+2=4, 2+3=5)                        All arguments evaluate to TRUE       TRUE

 

 

 

 

Example 2.  Cells A2:A3 contain values 50 and 104.

 

If A2 contains a number between 1 and 100, then:

 

 

Formula                                                                                              Result                        

 

=AND(1<A2,A2<100)                                                                        TRUE

 

Suppose you want to display A3 if it contains a number strictly between 1 and 100, and you want to display a message if it is not.  If A3 contains 104, then:

 

Formula                                                                                              Result                        

 

=IF(AND(1<A3,A3<100), A3,”The value is out of range.”)          The value is out of range”.

 

If A3 contains 50, then:

 

Formula                                              Description                                         Result                        

 

=IF(AND(1<A2, A2<100), A2, “The value is out of range.”)                    50, because A3 it between 1 & 100.

 

OR – Returns TRUE if any argument is TRUE; returns FALSE if all arguments are FALSE.

 

Syntax: OR(logical1,logical2,…)

 

Logical1,logical2,… are conditions you want to test that can be either TRUE or FALSE.

 

Notes.

  • The arguments must evaluate to logical values such as TRUE or FALSE, or references that contain logical values. If the specified range contains no logical values, OR returns the #VALUE! error value.
  • If a reference argument contains text or empty cells, those values are ignored.

 

Formula                                              Description                                                     Result

 

=OR(TRUE)                                       One argument is TRUE                                  TRUE

=OR(1+1=1,2+2=5)                            All arguments evaluate to FALSE                 FALSE

=OR(TRUE,FALSE,TRUE)               At least one argument is TRUE                     TRUE

 

Example:

 

Cells A2, A3 & A4 contain the values 15, 9, and 8.

 

Formula                                              Description                                                     Result

 

=AND(A2>A3, A2<A4)                     Is 15 greater than 9 and less than 8?              FALSE

 

=OR(A2>A3, A2<A4)                        Is 15 greater than 9 or less than 8?                TRUE

 

=NOT(A2+A3=24)                             Is 15 plus 9 not equal to 24?                          FALSE

 

THE “IF” function.

 

IF is used to conduct conditional tests on values and formulas.

 

It evaluates a condition and returns one of two values, depending on the result of the evaluation.

 

If the condition is TRUE, IF returns one value.  If the condition is FALSE, IF returns the other value.

 

Format: IF(Condition, Action-to-be-taken when condition is true, Action-to-be-taken when condition is false)

 

Note. The condition is usually a logical formula.

E.g., A5=100 is a logical expression; if the value in cell A5 is equal to 100, the expression evaluates to TRUE. Otherwise, the expression evaluates to FALSE.

 

Example 1.

 

Cell A2 contains the value 50.

 

On a budget sheet, cell A5 contains a formula to calculate the current budget.

 

 =IF(A2<=100,”Within budget”,”Over budget”)

 

If the result of the formula in A5 is less than or equal to 100, then the function displays “Within budget”.  Otherwise, the function displays “Over budget”.

 

Example 2.

 

=IF(A2=100,SUM(B5:B15),””)

 

In this example, if the value in cell A2 is 100, then the condition is TRUE, and the total value for the range B5:B15 is calculated.  Otherwise, condition is FALSE, an empty text (“”) is returned that leaves the cell that contains the IF function blank.

 

Example 3.

 

Suppose an expense worksheet contains in A2:A4 the data for “Actual Expenses” for January, February, and March: 1,500, 500 and 500.  Cells B2:B4 contains the data for “Predicted Expenses” for the same periods: 900, 900, and 925.

 

  A B C
1 Actual Expenses Predicted Expenses  
2 1500 900  
3 500 900  
4 500 925  

 

You can write a formula in cell C2:C4 to check whether you are over budget for a particular month, generating text for a message:

 

Formula                                              Description                                                     Result

 

=IF(A2>B2,”Over Budget”,”OK”)     Checks whether the 1st row is over budget    Over Budget

=IF(A3>B3,”Over Budget”,”OK”)     Checks whether the 2nd row is over budget   OK

 

To check if a number is greater than or less than another number.

 

Cell A2, A3 & A4 contain the values 15,000; 9,000 and 8,000.

 

Formula                                              Description                                                     Result

 

=A2>A3                                              Is A2 greater than no. in A3?                         TRUE

 

=IF(A3<=A4, “OK”,”Not OK”)          Is A3 less than or equal to the no. in A4?      Not OK

 

NESTING FUNCTIONS WITHIN FUNCTIONS.

 

You can use a function as one of the arguments of another function.

 

Note. When a function is used as an argument, it must return the same type of value that the argument uses.

For example, if the argument returns a TRUE or FALSE value, then the nested function must return a TRUE or FALSE.  If it doesn’t, Ms-Excel displays a #VALUE error value.

 

Example 1.

 

=IF(SUM(K10:K19)>=5000,10%,5%)

 

In this example, the SUM function is being nested.  Assume that the result of the SUM function is 935.  Since the sum of the range K10:K19 is not greater than or equal to 5000, the result is 5%.

 

 

Example 2.  Cells A2, A3 and A4 contain the values 45, 90, 78.

 

Suppose you want to assign letter grades to numbers referenced by the name AverageScore.  See the table below.

 

If AverageScore is                                         Then return

 

Greater than 89                                               A

From 80 to 89                                                 B

From 70 to 79                                                 C

From 60 to 69                                                 D

Less than 60                                                    F

 

Formula                                                          Description                                                     Result

 

=IF(A2>89,”A”,IF(A2>79,”B”,                      Assigns a letter grade to the first score         F

IF(A2>69,”C”,IF(A2>59,”D”,”F”))))

 

=IF(A3>89,”A”,IF(A3>79,”B”,                      Assigns a letter grade to the second score     A

IF(A3>69,”C”,IF(A3>59,”D”,”F”))))

 

=IF(A4>89,”A”,IF(A4>79,”B”,                      Assigns a letter grade to the third score        C

IF(A4>69,”C”,IF(A4>59,”D”,”F”))))

 

In the above formula, the second IF statement is also the value_if_false argument to the first IF statement. Similarly, the third IF statement is the value_if_false argument to the second IF statement.

For example, if the first logical_test / condition (AverageScore>89) is TRUE, “A” is returned. If the first logical_test is FALSE, the second IF statement is evaluated, and so on.

 

EDIT/ CHANGE A FORMULA.

 

  1. Select the cell containing the formula you want to edit.
  2. Click in the Formula bar, make the changes to the formula, then press the ENTER

 

Note. If formulas are not used, there will be no automatic recalculation when any of the numbers change.

 

Automatic recalculation:

 

This means that, Spreadsheets are able to calculate values such as SUM, AVERAGES, PERCENTAGES, etc automatically without requiring the intervention of the user (or without putting the user into the hard task of thinking).

 

RELATIVE REFERENCES

 

When you create a formula, cells or ranges of cells will be referred to based on their position relative to the cell that contains the formula.  If cell B6 contains the formula =A5; Ms-Excel finds the value one cell above and one cell to the left of B6.

If the position of the cell that contains the formula changes, the reference is changed.

 

A Relative reference is a cell reference, which changes automatically when the formula is copied to another cell or range.  It describes the location of a cell in terms of its distance (in rows and columns) from another cell.

 

Note. When you copy a formula containing relative references down or across from one cell to another, Ms-Excel adjusts the references in the pasted formula automatically to refer to a different cell that is the same no. of rows & columns away from the formula.

 

Example 1:

 

If the formula in cell B6 (i.e., =A5) (which is one cell above & one cell to the left of B6) is copied to cell B7.  Ms-Excel will adjust the formula in cell B7 to =A6, which refers to the cell that is one cell above and one cell to the left of cell B7.

 

Example 2:

 

If cell A3 contains the formula =A1+A2, and you copy cell A3 to cell B3, the formula in cell B3 becomes =B1+B2.

 

ABSOLUTE REFERENCES.

 

In a formula, an Absolute cell reference is the exact address of a cell, regardless of the position of the cell that contains the formula.

 

An absolute cell reference takes the form $A$1, $B$1, etc.

 

 

 

 

The table below shows the different types of references.

 

Reference: Effect on a cell reference
A1 Relative reference.
$A$1 Both rows and column references are absolute
A$1, B$1 Absolute row reference, i.e., only the row reference is absolute.
$A1, $B1 Absolute column reference, i.e., only the column reference is absolute.

 

Unlike relative references, Absolute references don’t automatically adjust when you copy formulas across rows and down columns.  For example, if you copy an absolute reference in cell B2 to cell B3, it stays the same in both cells.

 

Therefore, if you don’t want Ms-Excel to adjust references when you copy a formula to a different cell, i.e., if a formula refers to a particular cell and you would like to copy it such that the subsequent copies of cell references still refer to that same cell reference, you must use Absolute referencing.

 

For example,

 

If your formula multiplies cell A5 with cell C1 (=A5*C1), you can create an absolute reference to cell C1 by placing a dollar sign ($) before the parts of the reference that you don’t want them to change.

 

To create an absolute reference to cell C1, for instance, add dollar signs to the formula as follows:  =A5*$C$1.

Note.  To enter the dollar sign in a cell reference; move the cell pointer in the cell reference to be made absolute, then press the function key F4 or the keyboard combination SHIFT+4.

 

Worked Example:

 

  A B C D E F G H
1 ABC Company Sales Performance Report
2                
3 Salesman Target Qtr1 Qtr2 Qtr3 Qtr4 Total Commission
4 Albert 750 148 156 171 140 615 =G4*$A$13
5 Carl 650 122 131 153 118 524 =G5*$A$13
6 Cornell 800 211 243 246 250 950 =G6*$A$13
7 Edwin 700 129 150 92 218 589 =G7*$A$13
8 Francis 1,000 311 270 247 322 1,150 =G8*$A$13
9                
10 Totals 3,900 921 950 909 1,048 7,728 =G10*$A$13
11                
12 Commission Rate              
13 15% (or 0.15)              

 

To get the commission for each salesperson, the formula =G4*$A$13 is entered in cell H4.  The dollar sign ($) indicates an absolute reference to the cell A13.  This means that, whenever the commission rate formula is copied, it always refers to cell A13.

 

When the formula =G4*$A$13 is copied down to H10, the results will be as shown.

 

  1. Determine which cell reference is to be absolute, e.g., in the example above cell A13.
  2. Type the dollar sign ($) just before the part of the cell reference that you want to remain exactly the same when you copy the formula to another cell.
  3. Copy the formula to the rest of the cells.

 

 

 

 

FORMULAS AND ERROR VALUES.

 

If a formula cannot properly evaluate a result, Ms-Excel will display an error value.

 

For example, error values can be as a result of using text where a formula expects a numeric value, deleting a cell that is referenced by a formula, or using a cell that is not wide enough to display the result.

 

  1. #####

Causes.

 

  • This error value occurs when the cell contains a number, date or time that is wider than the cell.

-OR-

  • It occurs when the cell contains a date or a time formula that produces a negative result.

 

Suggested action.

 

  • Increase the width of the column by dragging the boundary between the column headings.

 

  • Apply a different number format in the cell to make the number fit within the existing cell width. g., decrease the no. of decimal places after the decimal point.

 

  • Ensure that the data and time formulas are correct. When you subtract dates and times, make sure you build the formula correctly.

 

If a formula has a result of a negative value, you can display the value by formatting the cell with a format that is not a date or time format.

 

  1. Click Cells on the Format menu, click the Number tab, then select a format that is not a date or time format.

 

 

  1. #N/A

 

The #NA error value occurs when a value is not available to a function or formula.

 

Possible cause                                                                  Suggested action

  • Omitting 1 or more arguments in a function         Enter all arguments in the function.

 

  • Using a custom worksheet function that is Make sure the function is working

not available                                                                         properly

 

  1. #DIV/0!

 

This error value occurs when you enter a formula that contains a division by zero (0).

E.g., =5/0.  It may also occur when you divide a cell by another cell that is blank.

 

Suggested action.

  • Change the divisor to a number other than zero.

 

  1. #NULL!

 

The #NULL! error value occurs when you specify an intersection of two areas that do not intersect. i.e., using an incorrect range operator or using an incorrect cell reference.

 

Suggested action.

 

  • Use the correct range operator. For instance, to refer to two areas that don’t intersect, use the Comma.

E.g. if the formula sums two ranges, separate the two ranges with a comma.

 

=SUM(A1:A9,C1:C6).

 

  • Check for typing errors in the reference to the ranges.

 

  1. #NAME?

 

The #NAME? error value occurs when Ms-Excel doesn’t recognize text in a formula.

 

 

Possible cause                                                                  Suggested action

  • Deleting a name used in the formula, or                Make sure the name exists.

using a name that does not exist

 

  • Misspelling the name of a function Correct the spelling.

 

  • Omitting a colon (:) in a range reference Make sure all range references in the

formula use a colon.

E.g. =SUM(A1:A5)

 

  • Entering text in a formula without                                     Enclose text in the formula in double

enclosing the text in double quotation marks (). quotation marks.

Ms-Excel tries to interpret your entry as a name   E.g. the following formula joins a

even though you intended it            to be used as text.       piece of text “The total amount is”

with the value in cell B5:

=”The total amount is” & B5

  1. #NUM!

 

This occurs when a problem occurs with a number in a formula or function.  E.g., Entering a formula that produces a number to a number that is too large or too small to be represented in Ms-Excel.

 

Suggested action

  • Change the formula so that its result is between – 1*10307 and 1*10307.

 

  1. #VALUE!

 

The #VALUE error value occurs when the wrong type of argument or operand is used.

 

  1. #REF!

 

The #REF error value occurs when a cell reference is not valid.  For instance, deleting cells referred to by other formulas, or pasting moved cells over cells referred to by other formulas.

 

Suggested action

  • Change the formulas, or restore the cells on the worksheet by clicking Undo immediately after you delete or paste the cells.

 

Exercise.

 

  1. You have entered a formula to add the contents of B5 and C4 in cell F5. What will it become when you copy it to cell H8?

______________________________________________

Explain the reason for your answer.

  1. What causes the following error messages in Microsoft Excel. Show how we can solve them.
  • #####
  • #VALUE!
  • #DIV/0!
  • #NAME?
  1. The first column in the table below contains formulas as entered into the cell D46. In the second column, enter the formulas as they would appear when copied to B56.

 

Formula in D46 Formula when copied to B56
=D1  
=F5*C10  
=H$46+J40  
=$E12-D$14*$F$2  

 

DATA SORTING.

Sorting is the process of arranging data within a range in a particular order.

Purpose.

√    Sorting helps in arranging data in some order of priority, i.e., from lowest to highest or from highest to lowest.

√    It also helps to quickly locate the highest or lowest value in a list.

 

When you sort, Ms-Excel rearranges rows, columns, or individual cells by using the sort order that you specify.  You can sort a list in Ascending (1-9, A-Z) or Descending order (9-1, Z-A).  You can perform a sort based on the contents of one or more columns.

 

Note. The data is sorted in reference to columns.

 

To sort rows in ascending or descending order based on the contents of one column.

 

  1. Click a cell in the column by which you want to sort. The column on which the list is arranged is known as the Key.
  2. To arrange the data from lowest to highest, click on the Sort Ascending button on the toolbar. To arrange the data from highest to lowest, click on the Sort Descending button on the toolbar.

-Or-

On the Data menu, click Sort.  In the Sort by box, click the column you want to sort and then choose the sort order.

 

To sort rows based on the contents of two or more columns.

 

  1. Click a cell in the list you want to sort.
  2. On the Data menu, click Sort to display the Sort dialog box.
  3. Under Sort By, specify the first column by which you want to sort, then choose the sort order by clicking on the Ascending or Descending
  4. You can add up to two keys in the Then By boxes according to your need.

 

Assume that you need to sort by more than 3 columns, i.e., your list contains employee information and you need to organize it by Department, Title, Last Name, and First Name, sort the list twice.  Click First Name in the first Sort by box and then sort the list.  Click Department in the second Sort by box, click Title in the first Then by box, and click Last Name in the second Then by box, and then sort the list.

 

  1. Select any other sort options you want, then click OK to perform the sort.

 

Sort columns based on the contents of rows.

 

  1. Click a cell in the list you want to sort.
  2. On the Data menu, click Sort.
  3. Click the Options
  4. Under Orientation, click Sort left to right, then click OK.
  5. In the Sort by and Then by, click the rows you want to sort.

 

Examples:

 

  • A teacher may arrange pupil’s records according to the marks scored in a test, starting with the highest to the lowest in order to assign class positions.
  • An Accountant may arrange a list of financial records according to the date of the transaction and customer name in order for him to be able to quickly locate any record using the transaction date and name of customer.
  • Arranging a telephone list according to alphabetical order of last name in order to easily locate a name and phone number. If there are several people with similar last names, you can specify two keys such that the records are arranged in order of first name as well.

 

 

 

 

 

 

LINKING WORKSHEETS.

 

Purpose.

 

  • Sheets are normally independent. If a change in a value in one sheet is intended to affect other values in different sheets, it is advisable to link the sheets so that Ms-Excel will automatically update the affected values if you make any changes.

 

Alternatively, you can calculate the new values and manually make the changes to all the other sheets.  This would be unreliable & cumbersome especially if this is to be done for many values in many large worksheets.

 

  1. When typing in a formula that refers to a cell in another sheet, include the name of the sheet before that particular cell reference separated by a colon.

 

Example 1:

 

The formula =G6*Sheet1!B6 (instead of =G6*B6) will refer to B6 in Sheet 1 rather than in the current sheet.

 

Example 2:

 

Typing the formula =Salesinfo!A10 in cell A10 of Sheet2 will cause the contents of cell A10 in the Sheet named Salesinfo to be also the contents of A10 in Sheet2.

 

Exercise.

 

  1. How would you display the contents of the cell B45 of worksheet named Price in the cell B5 of worksheet named Sales such that the two cells always display the same value?

 

CREATING CHARTS.

 

Purpose.

√    Charts are used to present data effectively.  They make relationships among numbers easy for users to see because they turn numbers into shapes that can be compared to one another.

For instance, rather than having to analyze several columns on worksheet numbers, you can see at a glance whether sales are falling or rising over quarterly periods, or how the actual sales compare to the projected sales.

 

Different Types of Charts and their uses.

 

  • Line Chart: A Line graph is used to show trends.

 

  • Bar Chart: – It can be used to show comparison of Sales and Target.

 

  • A Stacked Bar Chart: – It can be used to show the distribution of sales by month and compare the performance of salesmen.

 

  • A Pie Chart: shows the distribution of sales.

 

  • Scatter

 

  • Column Charts.

 

Steps required when creating a simple chart.

 

  1. Enter the data you want to be represented in the chart on the worksheet.
  2. Select the cells or range that contains the data you want to be represented in chart.

 

If the cells you want to select for your chart are not in a continuous range,

 

  • Select the first group of cells that contain the data you want to include.
  • Hold down the CTRL, then select any additional cell groups you want to include. The nonadjacent selections must form a rectangle.

 

  1. On the Insert menu, click Chart (or click the Chart Wizard button on the Standard toolbar). Then use the Chart Wizard to help you through the process of choosing the chart type and the various chart options.

 

  1. Select Chart type.

 

  • In the Chart type dialog box, click the Standard Types tab or the Custom Types
  • Under Chart Type, click the chart category you want to use, then select the type of chart under Chart subtypes on the right.

A brief description of the chart selected appears below the sub-types.  This helps you decide whether the type suits the data you have selected.  You may also view a sample of the chart that will be produced.

 

  • Click on the Next

 

  1. Specify the range of cells to include in the chart.

 

This gives you a chance to select your range again if necessary.

 

In the Chart Source data dialog box,

  • Click the Data range tab, then confirm the selected range or enter a new range.
  • Under Series in, click an option to change the way in which the data should be plotted; across Rows or down Columns. To help you decide the right option, the sample chart changes according to the selection you have made.
  • If you are sure about the range you have selected and the sample chart is what is desired, click on the Next

 

  1. Select the Chart options.

 

In this step, there are several chart options as indicated by the various categories at the top of the Chart Options dialog box.

 

  • Click the Titles Click in the Chart Title area and type in the title for your chart.  Type in the titles for axes in their respective places.
  • Click the Legend tab, and then select the Show Legend Under Placement, click an option to show where the legend will be placed.
  • Click on the Next

Legend – A box that identifies the patterns or colors that are assigned to the data series or categories in a chart.  A legend indicates which color (pattern) represents what data item.

 

Axis – A line that borders one side of the plot area, providing a frame of reference for measurement or comparison in a chart.

For most charts, data values are plotted along the value axis, which is usually vertical (Y-axis), and categories are plotted along the category axis, which is usually horizontal (X-axis).

 

Note. Ms-Excel creates the axis values from the worksheet data.

 

  1. Select the Location of Chart placement.

 

This step involves placing the chart you have created.

You can create a chart as an embedded object on the sheet you are working on or on its own sheet.

 

  • Under Place chart, click an option either to insert the chart as a new sheet or as an object in the current data sheet.

 

  1. Click on the Finish

 

To change the Chart type.

 

  1. Click the chart to activate the Chart
  2. On the Chart menu, click Chart Type.
  3. Click the Standard Types tab, click the inbuilt chart type you want to use, then click the OK button

 

Changing Chart Options.

 

  1. Click the chart. On the Chart menu, click Chart Options to display the Chart Options dialog box.

 

 

To add or change the Chart Title.

 

  1. Click the Titles tab.
  2. Click in the Chart title box, and then type the text for the title.

 

To add a Legend to a chart.

 

  1. Click the Legend
  2. Select the Show legend check box.
  3. Under Placement, click the option you want.

 

Note.  When you click one of the Placement options, the legend moves, and the Plot Area (area bounded by the axes) automatically adjusts to accommodate it.

 

To change Data series names or the Legend text.

  1. Click the chart. On the Chart menu, click Source Data.
  2. On the Series tab, click the data series name you want to change.
  3. In the Name box, specify the worksheet cell you want to use as the legend text or data series name. You can also type the name you want to use.

 

To edit the Chart title and the Axes titles.

 

  1. On the chart, click the title you want to change.
  2. Type the new text you want.
  3. Press the ENTER key.

 

How worksheet data is represented in a chart.

 

A chart is linked to the worksheet data it’s created from and is updated automatically when you change the worksheet data.

 

To change the Cell range used to create a chart.

 

  1. Click the chart.
  2. On the Chart menu, click Source Data, then click the Data Range
  3. Make sure the entire reference in the Data range box is selected.
  4. On the worksheet, select the cells that contain the data you want to appear in the chart.

If you want the column and row labels to appear in the chart, include the cells that contain them in the selection.

To include a new range into an existing chart.

This helps to add information not already in the chart.

  1. Select the range you want to add in the chart.
  2. Position the mouse pointer along the edge of the selected range until it changes into an arrow.
  3. Drag the range into the chart.

Ms-Excel will automatically update the chart so that it includes the new range.

To change the Placement of a chart.

 

  1. Click the chart. On the Chart menu, click Location.
  2. To place the chart on a new chart sheet, click As new sheet, then type a name for the new chart sheet in the As new sheet

 

To place the chart as an embedded object on a worksheet, click As object in, click a sheet name in the As object in box, and then click the OK button.

 

Drag the embedded chart where you want it on the worksheet.

 

To Move and resize chart items by using the Mouse.

 

  1. Click the chart item you want to move or resize.

 

To move an item, point to the item, then drag it to another location of the sheet.

 

To resize a chart item, point to a Sizing handle.  When the pointer changes to a double-headed arrow, drag the sizing handle until the item is the size you want.

 

Delete data from a chart

To delete data from both the worksheet and the chart.

 

  1. Delete the data from the worksheet. The chart will be updated automatically.

 

To delete data from the chart only.

 

  1. Click the data series you want to delete.
  2. Press the DELETE key.

 

To delete data labels, titles, or legends in a chart.

 

  1. Click the chart item you want to delete.
  2. Press the DELETE key.

 

To change the Font, font Size, font Colour of text in a chart or make the text Bold, Italic or Underlined.

 

  1. Click the chart text, or select the individual characters you want to format.
  2. On the Formatting toolbar, click a button for the format you want.

 

Setting up a chart for printing.

 

You can adjust where the chart will print on the page by sizing and moving the chart with the mouse in Page break view.

 

  1. Click the worksheet outside of the chart area.
  2. On the View menu, click Page Break Preview.
  3. To set printing options for a chart sheet, click Page Setup on the File
  4. Click the Chart tab, and then select the options you want.

 

Tip. To print an embedded chart without its associated worksheet data, click the embedded chart to select it, and then follow the above instructions for chart sheets.

 

Chart area – the entire chart and all its elements.

 

To zoom or size the display of a chart sheet.

 

  1. Click the tab for the chart sheet.
  2. Click Zoom on the View menu, then click the option you want.

To size the chart sheet so that it fills the entire workbook window, click Sized with Window on the View menu.  When a chart sheet is sized with the window, you cannot zoom in or out of it.

 

To view an embedded chart in a separate window.

 

  1. Click the embedded chart you want to see in its own window.
  2. On the View menu, click Chart Window.

 

Printing the chart.

 

Purpose.

  • To create a paper copy of the chart to present to other people.
  • To maintain a paper filing system alongside the computer filing system.

 

  1. To print both the worksheet and the chart, click on the Print button on the toolbar.

To print the chart only, select the chart by clicking on it, then select Print on the File menu.

  1. Under Print what in the resulting dialog box, click on Selected Chart, and then choose OK.

 

Exercise.

 

  1. (a). What is a Chart?

(b). What are the steps required when creating a simple chart?

  1. The chart has ‘Thousands’ displayed along the Y-axis, yet the figures are in Millions of Kenya Shillings. How do you change the chart such that it displays ‘Millions of Kenya Shillings’ instead?
  2. You want the legends to become the X-axis titles and the X-axis titles to be used as the legends. How do you implement this?

 

PRINTING A WORKSHEET.

 

Purpose.

√    Whenever you need a paper copy of the worksheet to present to other people.

√    If you maintain a paper filing system alongside the computer filing system.

 

PAGE SETUP.

 

You can control the appearance or layout of printed worksheets by changing options in the Page Setup dialog box.

 

Purpose.

  • To define where one page ends and another page starts.
  • To print a large worksheet to fit on a single page.
  • To add descriptive information to be printed with your worksheet.
  • To define rows and columns you want to print on each page of the output.
  • To change the order in which various worksheets should print.

Setting the Page Margins.

 

  1. Select the worksheet you want to print.
  2. On the File menu, click Page Setup, then click the Margins
  3. In the Top, Bottom, Left, and Right boxes, enter the margin size you want.

 

You can also tell Ms-Excel to automatically position your worksheet at the center of the page, both horizontally (across) and vertically (downwards) by clicking the options under Center on Page.

 

To set Header or Footer margins.

 

  • To change the distance from the top edge to the header, enter a new margin size in the Header

 

  • To change the distance from the bottom edge to the footer, enter a new margin size in the Footer

These settings should be smaller than your top and bottom margin settings.

 

Tip.   To see how the margins will affect the printed document, click Print Preview before the document is printed.

 

Setting the paper Orientation.

 

Orientation specifies how the worksheet will be printed on a page.

 

  1. On the Page Setup dialog box, click the Page
  2. Under Orientation, click Portrait or Landscape.

 

To set the Paper size for printing.

 

  1. Click the Page
  2. In the Paper size box, select the size of paper you want to use from the resulting drop down list.
  3. If you want Ms-Excel to fit your worksheet on one page; under Scaling, click on Fit to and make sure that the specification is “Fit to: 1 page(s) wide by 1 tall”.

 

 

 

 

Setting the print Quality.

 

You can speed up the time it takes to print a worksheet by temporarily changing the printing quality.

 

  1. Click in the worksheet.
  2. On the File menu, click Page Setup, then click the Page
  3. In the Print quality box, click the resolution you want to use.

 

To print in Draft quality,

 

  • Click Draft in the Print quality box.

 

Note. Draft quality increases printing speed by ignoring formatting and most graphics.

 

To add header and/or footer comments to be printed with your worksheet.

 

  1. On the Page Setup dialog box, click the Header/Footer
  2. Under Header, type in the information you want to appear at the top of each page.

Under Footer, type in the information you want to appear at the bottom of each page.

Alternatively, you can click on the arrow on the right of the Header or Footer to reveal a list of preset headers and footers and then select one of them.

 

 

To print with or without Cell gridlines.

 

  1. On the Page Setup dialog box, click the Sheet
  2. Select or clear the Gridlines

 

Note. Worksheets print faster if you print without gridlines.

 

 

 

 

To print the Row and Column headings.

 

Row headings are the row numbers to the left of the worksheet.  Column headings are the letters that appear at the top of the columns on a worksheet.

 

  1. On the Page Setup dialog box, click the Sheet
  2. Select the Row and column headings

To specify which areas of the sheet you want to print, click in the Print Area box, then drag through the worksheet the areas that you want to print.

 

Choosing the printer.

 

There are many types of printers and Ms-Excel communicates with each one differently.  Therefore, you have to tell Ms-Excel which printer is connected in order to get the right results.

 

  1. On the File menu, select Print to display the Print dialog box.
  2. Select the printer you want to use from the list of printers shown in the Name

 

Note.  If the wrong printer has been selected in the Printer Setup, the printer will produce funny characters (garbage) when you order Ms-Excel to print the worksheet.

 

To define what part of the worksheet to print.

 

Purpose.

  • To select a certain portion of the worksheet for printing.

 

To print a selected area of a worksheet.

 

  1. On the View menu, click Page Break Preview.
  2. Select the area you want to be printed.
  3. Right-click a cell within the selection (or on the File menu, point to Print Area), then click Set Print Area.

When you save the document, your print area selection is also saved.

Note. Page break preview – shows you what data will go on each page so you can adjust the print area and page breaks.

To print a selection, or the active worksheet(s).

 

  1. To print a specific selection, select the range of cells to print.
  2. On the File menu, click Print.
  3. Under Print what, select an option to print, i.e., Selection or Active sheet(s).

When you choose Selection, Ms-Excel prints the selection and ignores any print area defined on for printing on the worksheet.

 

To print more than one copy at a time.

 

  1. In the Number of copies box, enter the number of copies you want to print.

 

Preview a page before printing

 

  1. Click Print Preview on the File menu (or on the Standard toolbar) to see a picture of how your worksheet will look when it is printed on a paper.
  2. Use the buttons on the toolbar to look over the page or make adjustments before printing.
  3. If what you see in the Print Preview screen satisfies you, click the Print button on the toolbar to start printing.
  4. To return to the normal Ms-Excel screen, click the Close button in the Print Preview

 

Print preview displays the printed page so you can adjust columns and margins. The way pages appear in the preview window depends on the available fonts, the resolution of the printer, and the available colors.

CLASS 8 JESMA EXAMINATIONS

You can now download free Class 8 Jesma exam papers plus their marking schemes, here.

CLASS 8 JESMA EXAMS WITH THEIR MARKING SCHEMES.

MARKING SCHEMES FOR ALL SUBJECTS

MATHEMATICS

ENGLISH

SOCIAL STUDIES

KISWAHILI

SCIENCE

KISWAHILI

RELIGIOUS EDUCATION

ENGLISH LANGUAGE

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Tom Mboya University Course List, Fees, Requirements, How to Apply

Tom Mboya University Course List, Fees, Requirements, How to Apply

Undergraduate Programmes

Bachelor of Business Administration with IT

  1. C (Plain) in Mathematics OR Holders of Accounting Technician Certificate (ATC) OR Holders in Business Programs

Bachelor of Arts (Economics with IT)

  1. C (Plain) in Mathematics

Bachelor of Science (Mathematics & Economics, with IT)

  1. B- (Minus) in Mathematics at KCSE OR Principle D at KACE

Bachelor of Science (Mathematics & Economics with IT)

  1. C+ at KCSE

Bachelor of Education (Arts with IT)

  1. C+ (Plus) in any Two Arts subjects

Bachelor of Education (Science with IT)

  1. C+ (Plus) in any Two Science subjects

Bachelor of Education (Special Needs Education with IT)

  1. C+ (Plus) in Biology+ in any one teaching subjects

Bachelor of Science (Actuarial Science with IT)

  1. B (plain) in Mathematics At KCSE OR Principle C at KACE

Bachelor of Science (Statistics with IT)

  1. B (plain) in Mathematics At KCSE OR Principle C at KACE

Bachelor of Science

  1. B – (minus) In Mathematics at KCSE OR Principle C at KACE

Bachelor of Science (Information Technology)

  1. C (plain) In Mathematics

Bachelor of Science (Mathematics & Computer Science)

  1. B – (minus) In Mathematics at KCSE OR Principle D at KACE

Bachelor of Science (Horticulture with IT)

  1. C+ (Plus) in Biology/Biological Sciences
  2. B- (Minus) in Agriculture
  3. C (Plain) In Chemistry/Physical Sciences
  4. C- (Minus) In Mathematics OR Physics

Bachelor of Science (Agribusiness Management with IT)

  1. C+ (Plus) in Biology/Biological Sciences
  2. B- (Minus) in Agriculture
  3. C (Plain) In Mathematics OR B (Plain) in Business Studies/Commerce

Bachelor of Science (Agric. Education & Extension with IT)

  1. C+(Plus) in biology/biological sciences OR
  2. B- (Minus)in Biology OR Agriculture OR
  3. C- (Minus) in Mathematics or Physics OR
  4. C+ (Plus) in Chemistry At KCSE

Bachelor of Science (Eco-Tourism, Hotel & Institutional Mgt with IT)

  1. C+ (Plus)in any of the two: Mathematics, Biology, Chemistry or Physics

Bachelor of Science (Industrial Chemistry with IT)

  1. B- (B minus) in Chemistry, or physical Science and at least C+ (C plus) in Physics and Mathematics at KCSE or its equivalents

Bachelor of Science (Physics with IT)

  1. C in both Physics/Physical Sciences and Mathematics at KCE or its equivalent

Bachelor of Education (Home Science with IT)

  1. C+ in Home Science AND in either Chemistry or Biology
  2. Have two Principal Passes at KACE/EAACE
  3. Have a Diploma in Education from a recognized educational institution
  4. Have a P1 teacher certificate with at least 2 years of teaching experience

Bachelor of Science (Computer Science)

  1. C+ (plus) in Mathematics and Physics or Physical Sciences Holders of C- (minus) must have a Diploma in Electrical Engineering/Electronics/Telecommunication
  2. 2 Principals Passes in Mathematics and Physics and 1 Subsidiary in any subject

 Bachelor of Science in Marketing with IT

  1. C (plain) in Mathematics at KCSE or its equivalent

Bachelor of Science in Human Resource Management with IT

  1. C (plain) in Mathematics at KCSE or its equivalent

Bachelor of Economics (Economics and Finance with IT)

  1. C (plain) in Mathematics at KCSE or its equivalent

Bachelor of Education (Arts with IT)

  1. C+ (plus) in KCSE or its equivalent

Bachelor of Science (Basic Science with IT)

  1. C+ (plus) in two relevant Science Subjects

Bachelor of Education (French with IT)

  1. C+ (plus) in French

Bachelor of Education (Early Childhood Education with IT)

  1. C+ (plus) in any two arts subjects

Bachelor of Science (Nutrition and Dietetics with IT)

  1. C+ (plus) in Biology and Chemistry
  2. C+ (plus) in Mathematics or Physics
  3. C+ (plus) in English or Kiswahili OR
  4. 2 Principals in Sciences subjects (one of which must be Biology) and 1 Subsidiary in Mathematics/Physics and English/Kiswahili

Bachelor of Science (Earth Science with IT)

  1. C+ (plus) in Geography
  2. C+ (plus) in Chemistry
  3. C+ (plus) in Biology
  4. C+ (plus) in Physics
  5. C+ (plus) in Mathematics

Bachelor of Science (Environmental Science with IT)

  1. B- (minus) in Biology or Geography
  2. C+ (plus) in Chemistry
  3. C+ (plus) in English or Kiswahili

Bachelor of Science (Development Studies with IT)

  1. C+ in KCSE level or equivalent

Bachelor of Science (Business Studies with IT)

  1. C (plain) in Mathematics
  2. Holders of Accounting Technicians Certificate (ATC)

Bachelor of Arts (Sociology and Anthropology with IT)

  1. C+ (plus) and above in KCSE level with a pass in English and Humanities
  2. C (plain) in KCSE plus Diploma in Social Work, Criminology or project planning and management or other related fields

Bachelor of Science (Geography and Natural Resource Management, with IT)

  1. C+ (plus) in Geography
  2. C+ (plus) in Mathematics

Bachelor of Science (Agronomy with IT)

  1. C+ in Biology/Biological Sciences
  2. B- (minus) in Agriculture
  3. C (plain) in Chemistry /Physical Sciences
  4. C- (minus) in Mathematics or Physics

Bachelor of Science (Mathematics and Business Studies with IT)

  1. B (minus) in Mathematics

Bachelor of Science (Agricultural Economics with IT)

  1. C+ (Plus) In Biology/Biological Sciences
  2. B- (Minus) In Agriculture
  3. C (Plain) In Mathematics
  4. B (Plain) Business Studies/Commerce

Post Graduate Programmes

Masters in Business Administration

  1. A holder of at least an upper second-class honours degree in finance, accounting, banking, marketing, strategic-management, human-resource management, entrepreneurship, management information systems, operations management, procurement and supply chain management and economics from Maseno university or any other recognized university; or
  2. A holder of a lower second-class degree in finance, accounting, banking, marketing, strategic-management, human-resource management, entrepreneurship, management information systems, operations management, procurement and supply chain management and economics from Maseno university or any other recognized university plus either:
    1. A postgraduate diploma in a relevant field; or
    2. Two years’ working experience in a relevant field; or
    3. Research experience as demonstrated by publications in peer reviewed journals

 

Master of Science (Finance)

  1. Holder of at least second-class honors degree in finance, economics, accounting, banking, insurance, mathematics, statistics and engineering from Maseno university or any other recognized university.
  2. Or holder of lower second-class degree in finance, economics, accounting, banking, insurance, mathematics, statistics and engineering from Maseno university or any other recognized university. Plus, either post graduate diploma in a relevant field or two years working experience in a relevant field or research experience.

 

Master of Education (Educational Administration)

  1. Holders of at least upper second-class honors degree of Maseno university or any other recognized university and a post graduate diploma or evidence of at least two years research or holders of lower second-class honors degree of Maseno university or any other recognized university and post graduate diploma and evidence at least 3 years research of experience.

Master of Education (Curriculum Studies)

  1. Holders of at least upper second-class honors degree of Maseno university or any other recognized university and a post graduate diploma or evidence of at least two years research or holders of lower second-class honors degree of Maseno university or any other recognized university and post graduate diploma and evidence at least 3 years research of experience.

Master of Arts (Counselling Psychology)

  1. Holder of at least upper second-class degree of Maseno university or any other recognized university in B. ED, B.A(psychology), B.A (Counseling) or any other relevant discipline
  2. OR holders of lower second-class honors degree of Maseno university OR any other recognized University

PhD (Guidance & Counselling)

  1. Master’s degree in guidance and counseling from Maseno university or any other recognized university in the relevant area

PhD (Educational Administration)

  1. Master’s degree in educational administration from Maseno university or any other recognized university in the relevant area

PhD (Planning & Economics of Education)

  1. Master’s degree in planning and economics from Maseno university or any other recognized university in the relevant area

PhD (Special Needs Education)

  1. Master’s degree in special needs education from Maseno university or any other recognized university in the relevant area

Maranda High KCSE Mock Exams Physics Paper 1

MARANDA HIGH SCHOOL

The Kenya Certificate of Secondary Education

 MOCK EXAMINATION

232/1            Physics (Theory)         Paper 1

                    Time: 2 Hours

 

 

Name: ………………………………………….…….……         Adm No: ………………

Stream: ……………………….. Signature: …………….

Instructions to Candidates

  1. Write your name and Admission number in the spaces provided above.
  2. Sign and write the date of examination in the spaces provided above
  3. This paper consist of TWO sections; A and B. Answer ALL the questions in section A and B in the spaces provided.
  4. ALL working MUST be clearly shown. Mathematical tables, electronic calculators and slide rules may be used.
  5. Take: ,
  6. This paper consists of 15 printed pages. Candidates should check the question paper to ensure that all the pages are printed as indicated and that no questions are missing.

 

 

For Examiner’s Use Only

 

SECTION Question Maximum

Score

Candidate’s

Score

A 1-13

 

25  
B 14

 

11  
15

 

11  
16

 

09  
17

 

11  
18 13  
TOTAL 80  

 

 

SECTION A(25 MARKS)

Attempt all questions in this section in the spaces provided

  • Figure 1(a) and (b) shows the change in volume of a liquid in a measuring cylinder when an irregular solid is immersed in it.

Figure 1(a)                        Figure 1(b)

Given that the mass of the solid is 21.0 g, determine the density of the solid       (2 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. Figure 2 shows a glass tube with water fitted with two identical thermometers A and B. It is heated as shown.

Figure 2

State with reason which of the two thermometers shows a higher temperature.     (2 marks)

……………………………………………………………………………………………………………….………………………………………………………………………………………………………………………………………………………………………………

  1. Two identical samples of bromine vapor are placed in identical gas jars A and B. A has some air in it and B is a vacuum. State with a reason which sample diffuses sooner.

(2 marks)

 

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. Figure 3 shows a clinical thermometer which is not graduated.

 

Figure 3

 

  1. Name the part indicated with letter X …………………………………………. (1 mark)
  2. State the function of the part labeled Y. (1 mark)

…………………………………………………………………………………….………………………….……………………………………………………………………

  1. Figure 4 (a) shows a capillary tube immersed in water.

                                                                    Figure 4

Using figure 4(b), sketch to show the appearance of the mercury level in the capillary tube if it was inserted in mercury assuming equal diameters of the tubes  (1 mark)

 

 

  1. An oil drop has a diameter of 0.05cm. It forms a circular oil film of diameter 20cm when dropped on the surface of water. Determine the thickness of the molecule.     (3 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. State one factor that determine the spring constant of a helical spring. (1 mark)

………………………………………………………………………………………………………..……………………………………………………………………………………

  1. Figure 5(a) shows water enclosed by a piston in a cylinder while figure 5(b) show air enclosed by an identical piston in a cylinder

Figure 5(a)                                      Figure 5(b)

 

Equal inward force F is applied on the piston of the two cylinders. Giving reason, state the pistonthat moves in more.                                                                                       (2 marks)

 

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

 

  1. Figure 6 shows a bottle containing hot water.

Figure 6

 

Explain how the stability of the bottle changes as water cools to room temperature    (2 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. Waves are a branch of physics. State what it deals with (1 mark)

………………………………………………………………………………………………………………………………………………………………………………………………

  1. a) A car undergoes uniform retardation to rest from 10m/s covering a distance of 25m. Determine its deceleration (2 marks)

 

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

  1. Figure 7 (a) shows a displacement time graph for the motion of a particle

On the axes in figure 7 (b) sketch a velocity time graph for the same motion    (1 mark)

  1. A uniform meter rule of mass 150 g is pivoted freely at the 0 cm as shown in figure 8

Figure 8

 

Determine the value of the force F needed to ensure that the rule has horizontal equilibrium                                                                                                            (2 marks)

 

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. Figure 9 shows two balls suspended from threads a short distance apart.

Figure 9

A stream of air is blown between the balls in a horizontal direction. Explain what is observed.                                                                                              (2 marks)

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

 

 

 

 

SECTION B (55 MARKS)

Answer ALL the questions in this Section

  1. a) Define the term centripetal force (1 mark)

…………………………………………………………………………………………………………………………………………………………………………………………

  1. When a car is traveling on a mud road, mud flies off the fast spinning wheels, Explain this observation                                                                  (1 mark)

 

…………………………………………………………………………………………………………………………………………………………………………………………

  1. Figure 10 shows the path of a stone attached to a string whirled in a space in a horizontal circle.

Figure 10

Sketch on the diagram the path the body follows if the string breaks when the body is at the position shown.                                                                                       (1 mark)

 

  1. Two masses and are connected by alight string and are in uniform circular motion on a horizontal frictionless surface as shown in figure 11.  The masses describe circles of radii  and  respectively and the angular velocity of the masses is .

Figure 11

  • Which of the two masses is moving faster? Give a reason for your answer.(2 marks)

 

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  • Determine the:
  1. Centripetal force on (2 marks)

………………………………………………………………………………………………………………………………………………………………

  1. Centripetal force on (2 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  • The tension T on the string (2 marks)

………………………………………………………………………………………………………………………………………………………………

  1. a) What is meant by the term specific latent heat of vaporization. (1 mark)

…………………………………………………………………………………………………………………………………………………………………………………………

  1. In an experiment to determine the specific latent heat of vaporization of water, steam at 1000C was passed into water contained in a well lagged copper calorimeter. The following measurements were made.

Mass of calorimeter =50 g

Initial mass of water =70 g

Final mass of calorimeter + water + condensed steam = 123 g

Initial temperature of water + calorimeter = 50 C

Final temperature of mixture = 300C

(Specific heat capacity of water = 4200Jkg-1K-1and specific heat capacity of copper = 390 Jkg-1K-1)

 

Determine:

  1. Mass of the condensed steam.                   (2 marks)

………………………………………………………………………………………………………………………………………………………………………………

  1. Heat gained by calorimeter and water                    (3 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  • Given that is the specific latent heat of vaporization  of steam
  1. Write a simplified expression for the heat given out by steam.         (2 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. Determine the value of                    (3 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

…………………………………………………………………………………

 

 

 

 

 

  1. a) Figure 12 shows a set-up which may be used to verify one of the gas laws

Figure 12

  1. State the law which the set-up may be used to verify                          (1 mark)

………………………………………………………………………………………………………………………………………………………………………………

  1. Name two measurements that should be taken in order to verify the law stared in (i) above                                        (2 marks)

………………………………………………………………………………………………………………………………………………………………………………

  • Explain how the set-up can used to verify the law named in (i) above. (3 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. A gas occupies 3m3 at a temperature of at normal atmospheric pressure.  Determine  its volume at the same pressure if the temperature is increased to                                                                                                             (3 marks)

 

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. a)State the law of conservation of linear momentum. (1 mark)

…………………………………………………………………………………………………………………………………………………………………………………………

  1. Distinguish between elastic and inelastic collision. (1 mark)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  1. A lorry of mass 2000kg traveling at 20m/s collides with a car of mass 800kg traveling at 30m/s in the opposite direction. The impact takes 2 seconds before the two bodies move with a common velocity.

Determine:

  • The common velocity (3 marks)

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  • The impulsive force (2 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

 

 

  1. Figure 13 shows a ball bearing falling through glycerin

Figure 13

  • Name the TWO forces acting on the ball bearing. (2 marks)

………………………………………………………………………………………………………………………………………………………………………………

  • Write down an equation relating all the forces in (i) above when the ball bearing attains a constant velocity. (1 mark)

 

………………………………………………………………………………………………………………………………………………………………………………

  • The graph in figure 14 shows the motion of the ball bearing through the above liquid.

Figure 14

On the same axes above sketch the graph to represent the motion of the ball bearing through alcohol.                                                                                    (1 mark)

 

 

 

 

 

 

 

  1. a) Figure 15(a) shows a solid object being lowered into a jar full of water and figure 15(b) the subsequent upthrust-depth graph as it is immersed in water. The tension of the string when the block is fully immersed is 3.0 N

Figure 15(a)                               Figure 15(b)

Determine the:

  • Length, of the object     ……………………………………………        (1 mark)
  • Upthrust U when the object is fully immersed in water …………………… (1 mark)
  • Weight W of the object (2 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  • Density of the object       (2 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

 

  1. Figure 16 shows a buoy, B, of volume 40 litres and mass 10 kg. It is held in position in sea water of density 1.04 gcm-3 by a light cable fixed to the bottom so that  of the volume of the buoy is below the surface of the sea water.

 

 

 

 

 

 

 

 

Figure 16

 

Determine:

  • Upthrust on the buoy                           (3 marks)

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

  • The tension T in the cable.                                                                  (1 mark)

………………………………………………………………………………………………………………………………………………………………………………

 

 

 

 

 

  1. Figure 17 shows a diagram of a hydrometer which is suitable for measuring the densities of liquids varying between and

Figure 17

 

  • State the reason why the bulb is wide. (1 mark)

………………………………………………………………………………………………………………………………………………………………………………

  • State the purpose of the lead shots in the glass bulb (1 mark)

………………………………………………………………………………………………………………………………………………………………………………

  1. On the diagram indicate the label corresponding toand         (1 mark)

 

 

 

 

 

 

 

 

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AGRICULTURE TEACHING NOTES PDF

Livestock Production III…

(Selection and Breeding)

Introduction

  • The breeding of animals is under human control, and the breeders decide which individuals shall produce the next generation.
  • The breeder makes a choice.
  • The breeding of animals is based upon the fact that certain qualities are genetic ,hence valuable qualities are passed on from parents to off -springs.
  • The qualities can be maintained or improved in the next generation.

 

The performance of an animal is influenced by two major factors; 

  • Genetic potential
  • The environment, which includes:
  • Feeding,
  • Health,
  • Care
  • The ecological conditions.
  • The genetic potential of an animal is inherited from its parents.
  • In selection and breeding animals with superior characteristics are selected and allowed to mate.
  • In the process they transmit the superior characteristics to their offspring.
  • When this is done over a long period of time, it results in livestock improvement.

 

Reproduction and Reproductive Systems

 

  • Reproduction is the process by which off-springs are produced.
  • All farm animals multiply by means of sexual reproduction.
  • It begins with fertilization which is the fusion of male and female gametes to form a zygote.
  • Fertilization takes place internally in the body of the female.
  • The embryo(zygote) formed develops inside body of mother, fed and protected until end of gestation period.
  • In poultry, the process is different in that eggs are fertilized internally but laid and development of the chick takes place outside during incubation.
  • In both male and female, certain organs are specialized for the process of reproduction.
  • Some of these organs secret fluids which are necessary for the movement and survival of the gametes(reproductive cells.)

Reproduction in Cattle

  • The male reproductive organs produce the male gametes,the spermatozoans.
  • These are introduced into female reproductive system, where they fuse with the sperm to form zygote.

 

 

  • The testis:
  • There are two testes hanging loosely between hind legs.
  • Enclosed by loose skin (scrotum)scrotum regulate temperature of testis for optimum production of sperms.
  • Produce spermatozoa(sperms)which are stored in coiled tube called epididymis.
  • Epididymis: Storage of spermatozoa.
  • Sperm ducts:
  • Conveys sperm from the testis and urine through the penis.
  • sphincter muscles contract to allow each to pass separetly.
  • Seminal vesicles produce fluid called semem.
  • semen carries sperms out of penis in fluid form.

 

  • Prostate gland -produce fluid that neutralize the acidic effects of urine in the urethra preventing death of sperms.
  • Accessory glands: Include seminal vesicles cowpers gland and prostate gland.
  • Urethra: Conveys urine and semen.
  • Penis:
  • Surrounded by a sheath which is an extension of skin.
  • It introduces sperms into the vagina of a cow through the vulva during mating.
  • It is a copulatory organ, also used for urination.

 

 

Ovaries and fallopian tubes(oviduct)

  • Two ovaries located in abdomen, left and right.
  • Produce ova/eggs and hormones which control sexual cycle.
  • Oestrogen produced by graafian follicle inside ovary induces oestrus
  • ie. Heat period so that the cow shows signs of heat
  • After every 21 days the ovary releases a mature ovum and the cow comes on heat.
  • The ovum travels through the fallopian tubes to the uterus.
  • The release and movement of the ovum down to the uterus is called ovulation.
  • If mating is done at this time, fertilization will take place.
  • The fertilized egg implants itself onto the endometrium(walls of uterus)and  develops into foetus.

 

Fallopian tubes:

  • Fertilization takes place here.
  • Also a passage for the egg from the ovary to the uterus.

The uterus:

  • Embryo develops h
  • The cervix: Closes the uterus.

The vagina and Vulva:

  • Vulva is the external opening of female reproductive system.
  • It allows mating to take place so that sperms are deposited into the vagina.
  • The foetus and urine are removed through the vulva.

 

Pregnancy

 

  • Is period between fertilization of ova and the expulsion of the foetus through the vulva.
  • Also called gestation period.
  • In cattle gestation period is 270-285 days.
  • Ends with the birth of a calf.
  • The reproductive tract undergoes a period of rest during which it is repaired and returns to normal.
  • During pregnancy, hormone called progesterone is produced by the placenta to maintain the foetus in the uterus.

 

Parturition(giving birth)

  • Act of giving birth called parturition.
  • This time the foetus expelled through the birth canal.

 

When an animal is about to give birth, it shows signs;-

  • Distended udder which produces thick milky fluid called colostrums.
  • Swollen vulva producing thick mucus.
  • Loose and slackened pelvic girdle.
  • Visible pin bones.
  • General restlessness.
  • Animal parturates within 2-3 hours after this signs.
  • The correct presentation is with the front feet first ,and the head outstretched and resting in between the fee.
  • Any other presentation called mal-presentation or breech presentation and requires assistance.

 

 

Reproduction in Poultry

 

  • The cock has no penis but a small opening near the vent through which sperms are emitted.
  • Cock has testes within the body.
  • The hen has elongated oviduct for formation of an egg.
  • Fertilization occurs internally.
  • During mating the cloaca of the hen and the vent of the cock fit into each other and then semen is poured into the cloaca ,then  sucked to the oviducts.

 

The Reproductive System of a Hen

                                                                             

Ovary

  • Hen has two ovaries but one functional.
  • Ova formed in ovaries.
  • 3500-4000 ova present inside ovary held by follicle.
  • Mature ovum released via rapture of follicle.
  • It moves into oviduct received by the funnel.

 

Funnel(infundibulum)

  • Fertilization occurs here.
  • Chalazae also added to yolk.
  • Time here is 15 minutes.
  • It is 11.6cm long.

 

Magnum

  • Thick albumen is added.
  • Stays for 3hrs.its 33cm long.

 

 Isthmus

  • Its 10.6cm long.
  • Shell membranes added.
  • Determines shape of egg.
  • Water, mineral salts and vitamins added.
  • Takes 15 minutes.

 

Uterus(shell gland)

  • Calcium deposited 9ie.shell added around the egg.
  • Pigments added.
  • Addition of albumin finished.
  • Stays here for 18-22hours.

Vagina

  • Short, 6.9cm long.
  • For temporal storage of egg before laying

Cloaca

  • Egg moves out of cloaca through the vent.
  • The cloaca extents out to prevent the egg from breaking.

 

NB;

  • Egg formation not depended on fertilization.
  • Egg formation takes 24-26hours.
  • The components of egg are obtained from body reserves of the hens body.

 

 

Selection of a Breeding Stock

 

  • Selection is used as a tool for livestock improvement.
  • A breeding stock is a group of males and females which act as parents of future generations.
  • Selection is the process of allowing certain animals to be parents of future generations while culling others.
  • Culling is the removal of animals which do not perform to the desired level, from the herd.
  • The animals retained have certain desirable characteristics which make them produce more.
  • Selected animals make up the breeding stock.
  • The breeding stock should pass the good qualities to their offsprings for better performance, to improve the livestock.
  • Selection process repeated for many generations increases chances of formation of desirable qualities in an animal.
  • Genetically termed as gene frequency(occurrence of the genes that carry desirable characteristics.)
  • Selection increases occurrence of desirable genes and decreases occurance of undesirable genes.
  • During selection, the characteristics to be selected for are first studied closely to ascertain that it is not influenced by the environment, but mainly by the genetic make-up.
  • Selection helps improve characteristics which are highly heritable.
  • Heritability means the likelihood of a particular trait to be transmitted to the offspring and they are strongly inherited.
  • A character like milk yield is lowly heritable, i.e. it is weakly inherited and a bigger percentage of the character is affected by the environment.

 

The degree to which selection affects a character depends on the following factors;

  • The heritability of the character
  • The intensity with which the selection is done
  • The interval between generations and kind of selection being practiced.

 

 

 

Factors To Consider When Selecting A Breeding Stock.

 

  • Age
  • Level of performance
  • Physical Fitness
  • Health
  • Body Conformation
  • Temperament or Behaviour
  • Quality of products
  • Mothering Ability
  • Adaptability
  • Proliferation

 

  • Age
  • Young animals,
  • Those that have not parturated for more than 3-times, should be selected.
  • They have a longer productive life.
  • Old animals are poor breeders and low producers.
  • Production and breeding efficiency decline with age.
  • Level of performance
  • Animals with highest production level selected.
  • Performance best indicated by records.

Good performance of animal indicated by;

  • High milk, wool and egg production,
  • Good mothering ability
  • High prepotency which is the ability of a parent to pass good qualities to their offsprings.
  • The animals with poor performance should be culled.
  • Good records kept and used by the farmer for this purpose.
  • Physical Fitness

Animals selected should be free from any physical defect

e.g.

  • mono-eyed,
  • limping,
  • irregular number of teats,
  • scrotal hernia,
  • defective and weak backline

 

  • Health
  • Sick animals do not breed well and are expensive to keep.
  • Animals that are resistant to diseases pass these characteristics to their offsprings

 

  • Body Conformation

 

  • Animals for breeding to be selected according to proper body conformation.
  • A dairy cow should be wedge-shaped with a large udder, thin legs, long neck.
    • Temperament or Behaviour
  • Animals with bad behaviors should be culled.eg
  • Cannibalism, egg eating, aggressiveness, kicking

 

  • Quality of products
    • Select animals that give products of high quality.
  • Mothering Ability
    • Animals selected should have a good mothering ability,
    • That is animals with good natural instinct towards their young ones.
    • This will enable them to rear the young ones up to weaning.

 

  • Adaptability
    • Animals selected should be well adapted to the prevailing climatic condition in the area.
    • Prolificacy
      • Animals selected should be highly prolific.
      • That is, animals with the ability to give birth to many offsprings at a time(larger litter).
      • This is a quality that should be considered when selecting pigs and rabbits.

 

Selection in cattle, and sheep,

 

Selection in cattle

Consider the following;

  • Level Of Performance Which Include;
  • Milk Yield Buter Content.
  • Length Of Lactation Period.
  • Calving Intervals.
  • Age Of The Animal,
  • Fertility,
  • Physical Fitness,
  • Health Of The Animal,
  • Body Conformation,
  • Suitability Of The Enterprise-Milk Or Beef

 

Selection in sheep

Consider the following;

  • Level of performance which includes;
  • Mothering ability
  • Growth rate
  • Wool quality
  • Carcass quality
  • Twining rate
  • Age
  • Suitability to the enterprise-wool or mutton
  • Flocking instinct
  • Health of the animal
  • Physical fitness
  • Inheritable defects
  • Fertility
  • Inheritable defects.
  • Fertility.

Selection in Goats

 Consider the following:

  • Fertility.
  • Mothering ability.
  • Growth rate.
  • Twining rate
  • Carcass quality/dressing percentage.
  • Growth rate.
  • Suitability to the enterprise – milk or mutton.
  • Health of the animal.
  • Age.

Selection in Pigs

  • Consider the following:
  • Carcass quality/dressing percentage.
  • Suitability to the enterprise (bacon or pork)
  • Growth rate.
  • Health of the animal.
  • Mothering ability.
  • Prolificacy.
  • Number of teats.
  • Temperament.
  • Body formation.
  • Age.
  • Heredity defects

Selection in Camels

  • Health of the animal.
  • Age.
  • Temperament.
  • Foraging ability.
  • Fertility.
  • Level of performance-milk, meat, fur and transport.

Method of Selection

These include:

  • Mass selection – Animals with superior characteristics are selected from a herd and then allowed to mate among each other.
  • Progeny testing – assessing on the breeding value of an animal on the basis of performance of its offsprings.
  • Contemporary comparison ­-comparison of performance between heifers of the same age and sexual maturity.

Breeding

  • Process of mating selected males and females to produce offspring with the desired characteristics.

Reasons:

  • To expand the inherited potential of the animal.
  • To improve production.
  • To overcome production problems created by the environment.
  • To satisfy consumers taste.
  • For economic reasons.

Terms Used in Breeding

 Inheritance

  • Genetic transmission of characteristics from parents to offsprings.
  • The mechanism of inheritance is carried by the sex cells (gametes) and is controlled by genes found in the chromos
  • Genes are very tiny units of inheritance carrying particular characteristics, such as colour, body shape and amount of milk production.
  • Chromosomes are  genetic materials which carry genes.
  • They exist in pairs paternal and maternal) in the nucleus f the body cells.
  • They are always constant in number.

 

 

Dominant and Recessive Characteristics

  • A dominant gene is one that suppresses the othe
  • It produces a dominant characteristi
  • A recessive gene is one that is suppressed by the other.
  • It produces a recessive characteristic.

Hybrid and Hybrid Vigour

  • A hybrid is an animal which is the product of crossing animals of two different breeds.
  • Hybrid vigour or heterosis is increased vigour and performance resulting from crossing two superior breed

Epistasis

  • This is the masking of the effect of one gene by another gene which is non-allelic, that is situated on different locus.

Breeding Systems

Inbreeding

  • Mating of animals which are related. Reasons:
  • To increase genetic uniformity in a herd.
  • Used to fix the required characteristics in new breeds.
  • To increase phenotypic u
  • To get proven si

Limitations

  • It can bring about loss of hybrid vigour.
  • It may lead to decline in fertility.
  • It may lead to high rate of pre-natal mortality.

Systems of Inbreeding

  • Close Breeding: mating between very closely related animals, for example sib-mating and parents sib-mating.
  • Line Breeding: mating of distantly related animals that had a common ancestor for example cousins.

Outbreeding

  • Mating of animals which are not related.

 

Reasons:

  • To introduce new genes in an existing breeding herd.
  • To exploit heterosis resulting from a cross between two breeds.
  • To develop a new breed or a grade animal.

Limitations

  • Lack of uniformity in animals that result from outbreeding.
  • Desirable characteristics may be lost due to variation.

Systems of Outbreeding

  • Cross-breeding

Mating of animals from two different pure breeds.

  • OutCrossing

Mating of unrelated animals from the same breed.

  • Upgrading/Grading up

Mating where the female of a cow grade stock (locals) is mated with a pure breed sire.

The resultant animal is referred to as a high grade.

Mating in Livestock

Mating in Cattle

  • Heat signs occur every 21 days.
  • The heat period last for 18-30 hours­ on average 24 hours.
  • Cow should be served 12-18 hours after showing the first heat signs.

      Heat Signs

  • Restlessness.
  • Mounting on others and when mounted on she stands still.
  • Rise in body temperature.
  • Drop in milk production in lactating cows.
  • Vulva swells and becomes reddish.
  • Clear or slimy mucus from the vulva.
  • Bellowing or mooing frequently.

Mating in Pigs

  • Heat signs in pigs occur after every 21 days.
  • The heat lasts about 72 hours.
  • Sows or gilts should be served in 18- 36 hours of the heat period.

Signs of Heat

  • Restlessness.
  • Frequent urination.
  • Swelling and reddening of the vulva.
  • Clear or slimy discharge from the vulva.
  • Frequent mounting on others.
  • It responds very well to the ‘riding test’.

Mating in Rabbits

  • Does are ready for mating 6-7 months of age.
  • Heat signs occur every 14 days.
  • The doe should be taken to the buck and not vice versa.

Signs of Heat

  • Restlessness.
  • Frequent urination.
  • Swollen vulva.
  • The doe throws herself on the side.
  • The doe rubs herself against the wall or any other solid object.
  • The doe tries to contact other rabbits in the next hutch by peeping.

Methods of Service in Livestock

 Natural Mating

Advantages:

  • It is more accurate.
  • It is less laborious.
  • Useful when heat signs of females cannot be easily detected.

Disadvantages

  • Inbreeding is not easily controlled.
  • Transmission of breeding diseases.
  • Extra feed for the male is required.
  • Large males can injure small females.
  •  Wastage of semen.
  • It is cumbersome and expensive to transport a bull to remote areas.

Artificial  insemination

  • Introduction of semen into the female reproductive tract by artificial means.

Advantages

  • There is economical use of semen.
  • It controls transmission of breeding diseases.
  • Sires that are unable to serve cows due to heavy weight or injury can produce semen to serve cows.
  • It prevents large bulls from injuring small cows.
  • It reduces the expenses of keeping a male animal.
  • A small scale farmer who cannot afford to buy a superior bull can have the cows served at a low cost.
  • Semen can be stored for long.
  • It helps to control inbreeding.
  • It eliminates the threat of keeping dangerous bulls from the farm.
  •  It makes research work easier.

Disadvantages

  • Harmful characteristics can be spread quickly by one bull to the offsprings.
  •  It requires skilled labour.
  • Low chance of conception due to death of semen during storage.
  • It is laborious:

Embryo Transplant

  • It is the implantation of an embryo (fertilized ova) from a high quality female (donor) in the uterus of a low grade female (recipient).

Advantages

  • Faster multiplication of an animal with superior characteristics .
  • It is easier to transport embryos than the whole animal.
  • Embryos can be stored for a long period awaiting the availability by recipient females.
  • It stimulates milk production in a female (recipient) that was not ready to produce milk.
  • Low grade animals can be used in production and rearing of high quality animals.
  • Offsprings of a superior female can spread quickly in an area.

Disadvantages

  • It is expensive.
  • It requires skilled personnel.
  • It requires special equipment for fertilization and storage of embryos.

Signs of Parturition in Livestock

  • Parturition is the act of giving birth in female animals.

Parturition in Cattle

  • The gestation period in cattle is 270-285 days averaging 280days.

     Signs of Parturition

  • Restlessness
  • Enlarged or swollen vulva.
  • Clear mucus discharge from the vulva.
  • Slackening of the pelvic muscles.
  • Full and distended udder.
  • Thick milky fluid from the teats.
  • A water bag appears and bursts just before calving.

Parturition in Pigs

  • The gestation period in pigs is about 4 months or 3 months, 3 weeks and 3 days.

     Signs of Parturition

  • Restlessness.
  • The vulva turns red and swells.
  • The udder becomes full with a milky fluid the sow starts to prepare a nest by collecting some beddings at one comer of the pen.

Parturition in Rabbits

  • The gestation period in rabbits is 28-32 days.

     Signs of Parturition

  • Preparing a nest by plucking off hair from her belly.
  • Goes off feeding
  • Restlessness.
  • The udder distends.

Livestock Production IV

(Livestock Rearing Practice)

 

Introduction

  • In the management of livestock there are many activities that are carried out on animals to enhance production.
  • They require care in feeding, health, breeding.
  • Specific management also important in bee and fish farming.

Routing livestock rearing practices.

  • A routine is a fixed/regular way of doing something.
  • done repeatedly after a certain period of time

Feeding Practice

  • Animals are fed to cater for both maintenance and production requirements.
  • These are special types of feeding carried out on certain animals to cater for specific needs.

These include:

Flushing

  • The practice of giving extra quality feed to an animal around service time.
  • In sheep it is done 2-3 weeks before tupping and 3 weeks after tupping.
  • In pigs it is done 3-4 weeks before service.

Importance of Flushing

  • It increases conception rates.
  • It enhances implantation of the zy
  • In sheep it increases twinning percentage by 15-20%.

Steaming Up

  • Giving extra quality feed to an animal during the last weeks of gestation.
  • In cattle it is done 6-8 weeks before calving.

Importance Steaming Up

  • It provides nutrients for maximum foetal growth.
  • It helps in the build up of energy for parturition.
  • It ensures the birth of a healthy animal.
  • It promotes good health of the mother.
  • It increases and maintains high milk yield after birth.

Creep Feeding

  • Feeding of young animals from birth to weaning.

Piglets

  • 10 days old – introduced to creep pellets.
  • 5 weeks old – creep pellets mixed with sow and weaner meals.
  • 8 weeks old – weaning.

Lambs

  • Run with their mothers for natural suckling.
  • Bucks – introduced to succulent feeds and concentrates.

Kids

  • Meat goats kids suckle naturally.
  • Dairy goats, fed on milk artificially,
  • Given 0.5-1.25 litres up to the third week.
  • Introduced to concentrates at 3-4 months.
  • Weaned at 6-8 weeks of age.

Parasite and Disease Control Practices

 

Vaccination

  • Introducing active disease organsms which are reduced in strength or virulent into the animals’ body to induce immunity.

Administration of Vaccination done through:

  • By injection.
  • Orally through the mouth.
  • By inhalation through the nose.
  • Eye drops.

Deworming

 

  • Practice of killing/removing internal parasites by administering drugs known as dewormers / antihelmitics.

 

Hoof Trimming

 

  • Cutting back overgrown hooves with the help of a hoof trimming knife, a hoof cutter or a hoof rasp.

     Importance

  • Facilitate easy movement.
  • Control of foot rot disease.
  • Facilitate mating – prevent the ram from injuring the ewe during tupping.

 

Docking /tailing

  • This is the removal (cutting oft) of tails in sheep during the first week after birth.

Importance

  • Even distribution of body fat.
  • Facilitate easy mating in adult life.
  • Minimise fouling of the wool with faeces.
  • Reduce incidences of blowfly infestation.

 

   Methods of Docking /tailing

  • Cutting with sharp knife or scalpel.
  •  Use of elastrator and rubber ring.

Dipping and Spraying

 

  • These are methods of applying acaricides on the animals to control external parasites.

 

Dusting

 

  • It is the application of chemical powders on the animal body or on the walls of the animal house to control external parasites.
  • It is used to control stick-fast parasites and fleas in poultry.

 

Breeding Practices

 

These are practices carried out to enhance successful breeding.

 

  • Crutching and Ringing

 

  • Crutching – cutting of wool around the external reproductive organs of female sheep.
  • Ringing – trimming wool around the sheath of the penis of the rams to facilitate mating.

 

  • Tupping and Serving

 

  • Tupping refers to mating in sheep and goats.
  • Serving refers to mating in cattle and pigs.

 

  • Raddling

 

  • This is the practice of fitting the rams with breeding chutes which are painted in different colours during mating
  • to identify mated ewes and to indicate the active rams hence help in culling of the weak rams.

 

Identification

 

The practice of putting identification marks on animal.

  • Branding – burning marks on the animals skin.
  • Ear tagging – placing marked plastic or metallic tags on the animals ears.

 

  • Ear notching – cutting different shapes bearing different values on the ear lobes.
  • Tattooing – use of permanent ink or dye to mark animals with light skin.
  • Neck strap or chain – Fixing of tags round the animals neck with a chain or a strap.

 

Importance/ purpose of Identification

  • record keeping
  • Setting disputes in case animals get mixed up in the pasture.

 

Debeaking

  • Cutting about 1/3 of the upper beak with a knife, scissors or hot iron.

 

  • Importance
  • Control egg eating.
  • Control cannibalism.

Tooth Clipping

  • The removal (clipping) of the needle (canine) teeth in piglets 24 hours after birth.

Culling

  • Removal of undesirable animals from a herd.

Dehorning

  • Removal of horns or horn buds from an animal.

       Importance

  • It prevents animals from injuring each other.
  • It makes the animal docile and therefore easy to han
  • For easy transportation and feeding.
  • Prevents destruction of farm structures.

Shearing

  • The practice of cutting wool from all over the body of a sheep.
  • It starts at the age of 8 months and then done once a year.
  • Should be done during the dry season.
  • Tools used: wool shears.
  • Care must be taken not to cut the skin, testicles, udder, vulva and penis.

Castration

  • It is the rendering unserviceable the testicles of a male animal.

    Importance

  • To control breeding diseases.
  • To control breeding.
  • For faster growth rates.
  • Increase quality of meat by removing unpleasant smell especially in goats.

Methods Used:

  • Closed/bloodless method
  • involves use of burdizzo or rubber ring and ela
  • Animals do not bleed but may not be 100% effecti
  • Open method
  • A surgical method used for castrating cocks, piglets and rabbits whose testes are internal.
  • Also used for lambs, kids and calves.
  • Animals bleed a lot.
  • However, it is 100% effective.
  • It is not recommended for mature adults.
    • Caponisation
  • It is the practice of making male birds lose their male characteristics by use of hormones.
  • Hormones used include stilboestrol which is injected into the birds when they are one day old and female hormones implanted beneath the skin at the neck.
  • Birds which have lost their male characteristics in this way are referred to as capons.

Management During Parturition

  • Parturition is the act of giving birth to fully grown foetus.

Parturition in Cattle

  • It is referred to as calving.
  • Gestation period lasts 270-285 days after conception.
  • When the signs of parturition are observed the cow should be separated from the rest of the herd.
  • Normal calving should take 2 hours and the normal presentation is the muzzle, face or fore head on top of the forelegs first.
  • In case of other presentations the mother should be assisted.
  • Provide the mother with plenty of water and feed after par
  • If the after birth does not come out within 48 hours a veterinarian should be called to remove it.

Parturition in Sheep

  • It is referred to as lambing.
  • Gestation lasts 21 weeks (150 days) after conception.
  • The ewe lamb naturally without any problem.
  • If complications arise the ewes should be assisted.

     Signs of Parturition in Sheep

  • Udder becomes full.
  • Teats are bright red in colour.
  • Restlessness and bleating.
  • Slackening of the hip muscles.

After these signs are seen the ewes should be separated from the others.

  • The normal presentation is forelegs and head first.
  • After birth the mother should be allowed to lick the lamb to ensure the coat is dry.

Parturition in Goats

  • It is referred to as kidding.
  • It takes place 150 days after conception.
  • Nannies carrying twins, kid a few days earlier.
  • Kidding nannies should be kept in a clean dry place which should be well sheltered.
  • Signs of parturition are similar to those of ewes.
  • Kidding nannies should be kept with another female for company.

Parturition in Pigs

  • It is referred to as farrowing.
  • Gestation period 113-117 days ( 4 months).

Signs of Farrowing

  • The sow becomes restless.
  • There is enlargement of the vulva .
  • Muscles on each side of the tail slacken.
  • There is loss of appetite.
  • The udder and the teats become enlarged.
  • The sow collects bedding material in one comer to build a nest.
  • Milk present in the teats 24 hours before farrowing.

After the signs are seen;

  • Farrowing takes about 2-6 hours under normal conditio
  • An attendant should be there to assist the mother and piglets.
  • Ensure the removal of the after birth to prevent the sow from eating it.
  • The sow should be fed well and given plenty of clean water.

Parturition in Rabbits

  • It is referred to as kindling.
  • It takes place 28-32 days after conception.
  • Provide a nesting box and plenty of dry soft beddings in the hutch towards the fourth week of gestation .

 Signs of Parturition

  • The doe plucks off the fur from her body.
  • Uses the fur to build a nest about 3-10 days earlier.

 

Bee Keeping (Apiculture)

  • Bees are insects which live in very well organised colonies.

Each colony consists of:

  • Queens – fertile females that breed to ensure the continuity of the species.
  • Drones – fertile males that mate with the queen for reproduction process.
  • Workers – non-fertile or sterile females that maintain the colony.

Duties of Workers

  • They rear and nurse the brood (eggs, larvae and pupae), queen and drones.
  • They collect nectar and make honey.
  • They make the honey combs.
  • They protect the hives.
  • They clean the hive.

Importance of Bees

  • Collect nectar from flowers.
  • Make honey – a nutritious product used by man as food.
  • Helps in crops pollination of plants.
  • Bees produce wax used to make candles.
  • They make propolis – a bee product which is medicinal.

Routine Management

Siting/locating of an Apiary

Factors to consider;

  • Nearness or accessibility to nectar or flower-producing vegetation.
  • Areas with shade. Bees are sensitive to the sun’s heat and require some shade to protect them.
  • Safe distance from human residence and other livestock.
  • Bees are stinging insects and can be a hazard to humans or other animals.
  • Nearness to a source of water for use in their nutrition.
  • A good distance from source of noise and other disturbances.
  • Safety from predators for example honey badgers, ants (safari ants), birds and other parasites such as wax moths.

    Feeding

  • Normally bees are self-sufficient in providing their food from the honey they make.
  • However, during the dry season, their feeding should be supplemented by providing a solution (syrup) of sugar water or giving molasses.
  • This should be placed strategically so that it is easily accessible to the bees.

Parasites

  • Ants
  • Wax moths
  • Bee louse
  • Honey badger

Control of Parasites

  • Use of physical barriers such as Vaseline/grease to control ants.
  • Smoke the hive to control bee louse.
  • Suspend the hive to control honey badgers.
  • Burn infected combs to control wax moths.

Diseases and Control

  • African bees are seldom attacked by diseases.

Harvesting Honey

Factors to consider;

  • Stage of ripening: Honey must be harvested when it is fully matu
  • Season of the year: Harvested at the end of the rainy season.

Procedure

  • Blow light smoke through the hole.
  • This makes bees suck honey and become engorged and docile.
  • Lower the hive to the ground.
  • Open the hive to expose honey combs.
  • Brush the bees off the honey combs.
  • Cut the honey combs, leaving a small margin on the bars and keep them in a closed container.

Honey Processing

  • Using heat in a water bath to melt the honey.
  • Crushing and straining.
  • Using a centrifugal extractor.

Precautions When Handling Bees

  • Avoid excessive smoking.
  • This kills the brood and lowers quality of the honey.
  • Use protective clothing to avoid sting.
  • Protect the hive from rain water.
  • Use clean equipment and containers to avoid contamination of the honey.
  • Use recommended method of extracting honey.
  • Use recommended type of hive such as Kenya top bar hive.

Fish Keeping (Aquaculture)

Introduction

  • The rearing or keeping of fish is called fish farming and is normally carried out in specially prepared ponds.

A good fishpond should have the following features:        

  • Site should be on a fairly level ground with a permanent supply or source of water.
  • The area should have clayey soil to avoid loss of water through seepage.
  • Water must be free from any pollutants such as chemicals and other wastes.

Construction should provide for:

  • an inlet for fresh supply of water,
  • a spill ­way channel to take off overflow or excess water,
  • an outlet to drain off the water when it is necessary to replace pond water,
  • a fence to keep off predators and other intruders.

Feeding Fish

  • Fish naturally feed on worms, insects and algae in the ponds.

These sources of food must be supplemented by throwing in the pond ;

  • kitchen wastes,
  • chopped vegetable materials such as cabbage leaves,
  • cereal brans
  • brewers’ grain .

Management Practices to Ensure Maximum Harvest of Fish

  • Control of stocking rate, that is to, have the recommended population of fish in a pond at anyone time.
  • Harvest at the correct maturity stage.
  • This is done by using the fishing net with correct mesh sizes to avoid catching the fingerlings.
  • Avoid water pollution in the ponds which may poison fish.
  • Ensure adequate supply of food in the pond.
  • Water in the ponds should be kept in motion to facilitate aeration.
  • Maintain appropriate depth (level) of water.
  • Control predators and/or thieves.
  • Drain and refill ponds with fresh water as necessary.

Harvesting Fish

  • Harvesting or extracting fish from the fish­ ponds for consumption

Two main methods:

  • Hookandline method:
  • This is slow, injures small fish and is inefficient.
  • It is only suitable for small-scale fishing.
  • Use of fishing nets:
  • This is the most efficient method as long as a net with the correct mesh sizes is used.
  • Harvesting may be done 6-8 months after the introduction of fingerlings into the fish pond.

Maintenance of the Fish Pond

  • Repairing the dyke or any structure on it.
  • Cleaning the pond and removing foreign materials.
  • Planting grass where necessary.
  • Removing un desirable vegetation.
  • Removing the silt.

Fish Preservation

Practices before preservation:

  • Clean the fish to remove mud and any worms.
  • Removing scales and slime.
  • Opening the fish on the side to remove the gut and the intestines referred to as gutting.             .
  • Cleaning the abdominal cavity thoroughly.
  • Keeping fish in open containers.

Methods of Preservation

  • Freezing
  • Salting
  • Sun drying
  • Smoking

 

 

Appropriate Handling of Livestock During Management

  • Physical beating should be avoided.
  • Structures which help in restraining animals should be used whenever applicable.
  • The correct methods of securing and casting animals should be used.
  • Use as little force as possible.
  • Equipment such as ropes, halters, lead stick and bull rings are used to handle animals appropriately.

Farm Structures

 

Introduction

  • Farm structures are physical constructions on the farm used to increase efficiency in production.

Construction of Farm Structures

 Involves:

Planning for farm structures ;

Consider;

  • Farm activities.
  • Size of the enterprise.
  • Future of the enterprise.
  • Accessibility.
  • Soil type.

Siting farm structures;

Consider:

  • The location of the homestead.
  • Accessibility.
  • Security.
  • Drainage/topography.
  • Wind direction.
  • Relationship between the structures.
  • Proximity to social amenities.
  • Farmer’s taste and preference.

 

Materials for Construction

       Structural Materials and Use

Factors which determine the type of materials to use are;

  • durability,
  • strength,
  • labour,
  • availability,
  • workability,
  • serviceability,
  • cost
  • sa

 

Stones and Bricks

 Advantages

  • Stones and bricks are durable, easy to disinfect, resistant to weather and insects decay and are easily available.

 

       Disadvantages

  • They are bulky and require skilled labour to make them.

Plastic and Synthetic Materials

These include;

  • glass,
  • asbestos fibre
  • polythene materials.

Advantages

  • Light,
  • cheep depending on quality,
  • easy to disinfect,
  • can be moulded into any shape,
  • are durable,
  • cannot be destroyed by insects and fungus
  • are water-proof.

Disadvantages

  • Are easily destroyed,
  • fragile,
  • very expensive
  • require skilled labour.

Wood (Timber)

Advantages

  • They are workable,
  • cheap,
  • can be re-used
  • are fairly strong.

Disadvantages

  • They can catch fire easily,
  • decay if exposed to water
  • are affected by fungus and insects.

 

Concrete

  • Is a mixture of cement, sand, aggregate and water
  • e.g. in making blocks the ratio is 1:2:3; one part cement, two parts sand and three parts aggregate.

 Uses

  • Making posts for fencing.
  • Making walls and floor of buildings.
  • Making gabions and water channels to prevent erosion.
  • Making water troughs.

 

Advantages

These materials are;

  • durable, workable,
  • easy to disinfect,
  • cheap to maintain,
  • fire resistant

Disadvantages

  • These materials are ;
  • expensive,
  • require skilled labour,
  • bulky,
  • cannot be reused

 

Animal handling structures

 

  • The crush –used when doing following activities;
  • Spraying livestock to control ticks,
  • milking,
  • examining sick animals,
  • artificial insemination,
  • treating animals, eg drenching, vaccination,
  • dong routine jobs such as dehorning, identification marks,
  • The spray race-used in the control of ticks by spraying livestock with acaricides
  • The dip- machakos type, and the pludge dip. This is used in the control of ticks by dipping livestock

 

Farm Buildings

Factors to be considered in site selection;

  • Security
  • Nearness to a source of water
  • Topography
  • Direction of the prevailing wind
  • Direction of the sun
  • Personal whims/tastes and preference
  • Nearness to means of communication.

 

 

 

Types of farm buildings

 

  • Houses for farm animals.
  • Stores for farm produce.
  • Stores for equipment, tools and supplies.
  • Buildings for growing crops e.g  green house.
  • Building for processing plant e.g  milk plant.

 

Parts of a building

  • The foundation,
  • The walls,
  • The roof

 

 

 

Include;

  • kingpost,
  • rafters,
  • struts,
  • tie beam,
  • rafter batten

 

 

 

Include;

  • concrete floor,
  • foundation wall,
  • PVC sheet (damp-proof course)
  • the compacted fill (hard core).

Fences

  • Importance of Fence in a Farm
  • Keep out intruders to the farm,
  • Define the boundary lines of the farm.
  • Paddocking of fields to make rotational grazing possible.
  • Live fences serve as windbreaks.
  • Fences are used in mixed farming to protect crops from. damage by livestock.
  • Fences add aesthetic values to the farm.
  • It is easy to control breeding.
  • It is easy to isolate sick animals from the rest of the herd.

Types of Fences

  • Dead fences.
  • Barbed wire fences.
  • Electric fence.
  • Concrete fence.
  • Chicken wire fence (mesh wire fence).
  • Woven wire fence (chain link).
  • Wooden fence.

Fencing Practice

  • Materials include;
  • wires,
  • staples,
  • nails,
  • posts,
  • droppers
  • concrete materials.
  • Size of posts:
  • General purpose 2.5m by 25cm in diameter
  • Strainer units and corner posts 3m by 30cm in diameter:
  • Distance between the posts:
  • 3m between posts, 10m if droppers are to be used.
  • 200m between strainer units.
  • Depth of holes – 60cm.

Gate Posts, Gates and Strainer Units

  • Gates should be hung on posts separate from the fence.
  • Mechanical implements for example tractors require 4.0-4.5m width of gate.
  • Entrance gates for pedestrians can be accommodated within the fence.

 

Steps in Fencing

  • Locate the corners
  • Clear the fencing area.
  • Mark gates, strainers, pass places and standards by pegging.
  • Dig holes to proper depths.
  • Fix the standard posts.
  • Firm around posts or apply concrete.
  • Fix wires on posts.
  • Fix the droppers.

 

 

 

Agricultural Economics II

(Land Tenure and Land Reforms)

Introduction

  • Land is an important factor of production.
  • Without land it is impossible to practice the agricultural business.
  • However the efficiency of utilization of land is influenced to a large extent by the condition of holding the land.

Land Tenure

  • Land tenure is defined as the possession of the legal rights to the use of land.
  • Various kinds of rights to the use of land give rise to different tenure systems.

Land Tenure System

  • All land tenure systems fall into two major classes, namely:

Collective Tenure Systems

This includes:

 Communal Tenure Systems

  • This involves the possession of rights over land by the whole community.
  • It works quite well under conditions of unlimited, land res

 Advantages of Communal Tenure

  • Landless problem does not exist.
  • Land is not fragmented.
  • Allows for free movement of animals in search of better pastures and water.
  • Promotes community spirit among the members.

Disadvantages of Communal Tenure

  • No incentive among the users to conserve the land resources.
  • Everybody strives to maximize returns from the land without the drive to invest, for example, in terms of soil conservation and maintenance of soil fertility.
  • There is a tendency of overstocking and continuous cropping; which leads to soil erosion and loss of land productivity.
  • As a result of communal grazing of livestock, it is impossible to improve livestock through;
    • controlled breeding,
    • proper feeding,
    • disease and parasite control.
  • Since there is no title deed, (certificate of ownership) it is virtually impossible to secure loans to develop the land.

Co-operative Tenure System

  • This category includes various collective arrangements under the government or other authorities.
  • Farmers voluntarily group together and buy land which they subsequently operate on co-operative basis.
  • Examples are co-operative ranches.

 

Advantages of Co-operative Tenure

  • No land disputes.
  • Labour is well utilized.
  • Profit is distributed according to the number of shares.
  • Resource use is enhanced for high production.

 

Disadvantages of co-operative tenure.

 

  • Incase of poor management everybody will loose.

 

  • No individual title deed hence cannot secure loans.

 

 

State ownership

  • Land is owned by the whole state and is refered to as government land.

Examples in Kenya;

  • Areas not allocated to individuals
  • Land under local county councils/cities and towns
  • Land under forest, game reserve and parks, land for infra-structure and public utility

 

Advantages of state ownership

  • Generation of income for the state
  • All the citizens benefit from whatever comes out of the land.

Disadvantages

  • Non-competitive in terms of production
  • No individual motivation when working on the land.

Individual Tenure system

The various forms of individual land tenure are;

  • Owner operator,
  • Plantation and Concestion,
  • Land-lordism/Tenancy

 

Owner operator

  • This category includes all persons who operate on land to which they have absolute individual rights.
  • Examples are the majority of individual land owners in areas where demarcation and registration of land has taken place and title deeds issued.

Advantages

  • The owner is free to make permanent production plans.
  • The owner can pledge the land title deed to secure loans(credit) from lending agencies for further development
  • An individual is motivated to work harder than when under communal arrangement
  • Managerial failures usually affect small units of production and are therefore negligible.
  • It is easy for the owner to get agricultural advice.

Disadvantages

  • Cost such as machinery for processing may be too high for the individual owner
  • Innovation may be inadequate due to low levels of education.
  • Lack of capital to invest.

Plantation and concession

  • In this form of land tenure, the individual is usually a company or a corporation.
  • Most of them engage in the production of only one commodity
  • They are rigid in their production plans and in most cases labour is hired on wage basis.
  • Example are coffee, tea, sugarcane, sisal estates in Kenya.

Advantages

  • High production from the land hence high economic gains
  • Allows foreigners to use and develop land
  • No land disputes
  • Create employment for the local people
  • Generate government revenue through taxation.

Disadvantages

  • Individuals own large pieces of land while others are landless
  • Large areas of land may be left underdeveloped.
  • Foreigners may repatriate profit to their countries.

Landlordism and tenancy

  • The arrangement here involves the ownership of land by one individual or group of individuals (landlord) who lease it to another individual (tenant).
  • A legal lease specifies the length of time during which the tenure is operative;

and that serves as a security of tenure to the tenant.

  • The efficiency of production in this arrangement is greatly affected by the length of lease, its legal backing and rent payable.

Advantages

  • A person without land can get a chance to use land.
  • A landlord who cannot operate the land, for any reason, can still earn income by leasing it to a needy tenant.
  • It is a flexible arrangement; that is, it allows room for change of production plans should need arise.
  • Security of tenure gives the tenant incentive to invest depending on the length of tenure.

Disadvantages

  • Poor land use and low production if the tenant does not have enough funds to improve on land.
  • Tenants cannot produce long term crops,
  • Landlords can exploit the tenants by overcharging.
  • Lack of incentives to improve land by the tenants since it does not belong to them.

Land Reforms

Definition

  • Land reform is any organized action designed to improve the structure of land tenure and land use.

Forms of Land Reform

Land Consolidation

  • This means bringing or putting together, into one piece; fragmented parcels or pieces of land scattered over a large area.

 

The objective of land consolidation are :

  • To save on time spent while moving from one piece of land to another.
  • To facilitate effective and efficient farm planning.
  • To create an incentive among land operators to invest on and develop land.
  • To facilitate mechanization and improve production through efficiency.
  • To improve level of production through effective supervision of the labour force and sound farming methods,

 

Land Fragmentation and Sub-division

  • This is the subdividing of a (large) piece of land into smaller portions.
  • Sometimes it becomes necessary to sub-divide land for the following reasons:
  • To sell part of the land.
  • The parent may wish to subdivide and distribute his land among the sons, daughters and other dependants.
  • The government may decide to subdivide large farms in order to settle landless citizens.

 

Land Adjudication and Registration

  • Land adjudication involves;
  • Establishing the legitimate ownership,
  • Measurements (to make permanent boundaries)
  • Recording of land details.
    • Once land has been adjudicated, and any disputes concerning the same land are settled,
    • It is then registered in the “Register of Land”.
    • And the owner is issued with a land title deed or certificate of legal ownership.

 

Importance of land title deed

 

  • The legal owner of the land has security of tenure and hence an incentive to invest and improve productivity.
  • A farmer can mortgage the land by offering land title certificate as a security to loaning agencies to secure capital to finance development projects.
  • If a farmer who cannot operate the farm, he can still earn income from it by leasing it.
  • Disputes concerning land boundaries and/or land ownership no longer arise.

 

 

Land Settlement and Resettlement

 

Definition

  • Land settlement means the occupation of land which was previously uninhabited.
  • Land resettlement, on the other hand, is the transfer of people from an already densely populated area to a sparsely populated one.

Objectives

  • To settle the landless citizens.
  • To relieve population pressure in densely populated areas.
  • To increase or promote agricultural productivity by farming on land that was previously unused or lying idle.
  • To create self-employment thus improving the living standards.
  • Land reclamation, especially by creating tsetse fly-barriers.

Soil and Water Conservation

 

   Introduction

  • Soil and water are two very important natural resources in farming.
  • They should therefore be well maintained and used without wastage to sustain continuous production.
  • Water loss during the rainy season should be prevented and excess water conserved for use during scarcity.
  • Soil erosion must be controlled at whatever cost if soil is to be conserved.

Soil Erosion

  • It is the removal and carrying away of the top soil by the action of water or wind.

Factors Influencing Soil Erosion

  • Amount and intensity of rainfall.
  • The steeper the land the higher the velocity of surface runof
  • The higher the velocity of surface runoff the greater is its erosive power/effect.
  • Type of soil for example sandy soils are more easily detached and carried away than clayey soil
  • Soil depth;
  • The deeper the soil, the longer it takes to be saturated with
  • Land use:
  • Overstocking leads to bareness of the land and looseness of the soil.
  • Deforestation – indiscriminate removal of trees leads to exposure of soil to heavy rainfall and high te
  • Indiscriminate burning of vegetation exposes the soil to erosive agents.
  • Clean weeding leaves the soil bare.
  • Ploughing along the slope.
  • Monoculture or continuous cultivation.
  • Ground cover
  • Trees act as windbreakers.
  • Roots of vegetation cover hold the soil particles together.
  • Leaf fall act as mulch which reduces erosion.
  • Leaves of vegetation cover intercepts raindrops reducing their erosive power.

Agents of Erosion

  • Water – moving water has erosive power.
  • Wind – wind carries away soil.
  • Human beings – through man’s activities such as cultivation and mining.
  • Animals – through overgrazing and creating footpaths where soil erosion takes place.

 

 

Types of Erosion

  • Raindrop (splash) – displacement of the soil caused by raindrops.
  • Sheet – uniform removal of soil in thin layers from flat or gently sloping areas.
  • Rill – removal of soil from small bur well defined channels or rills.
  • Gulley – removal of soil from channels which become progressively deeper and wide
  • Riverbank Erosion – removal of soil along river banks by the river water.
  • Solifluction – gravitational flow of soil saturated with wa
  • Land slides – mass movement of rock debris and soil down a slope,

For example;

  • Slip movement of earth or rock masses for a short distance.
  • Debris slide – materials move at a greater speed.
  • Debris fall – movement of materials/debris along vertical cliff.
  • Rock fall – movement of rock down a very steep slope.
  • Rock slides – mass of rock materials that slide along a bedding plate, a joint or a fault face.

 

Soil Erosion Control Measures

Soil conservation measures can be classified into:

  • Biological or cultural control
  • Physical or structural control

Biological or Cultural Control Measures

These measures are applicable where land slope is between 2-12%.

  • Grass strips/filter strips;
    • These are narrow uncultivated strips along the contour left between cultivated strips.
  • Cover cropping ;
  • The establishment of a crop that spreads out over the surface of the soil to provide it with a cover.
  • Contour farming ;
  • Carrying out all land operations along the contour.
  • Mulching ;
  • Covering of the soil with either organic or synthetic materials.
  • Proper cropping systems such as:
  • Crop rotation
  • Correct spacing
  • Inter-cropping
  • Ridging/furrowing
  • Strip cropping
  • Controlled grazing;
  • Proper stocking rate, rotational grazing.
  • Strip cropping;
  • Growing crops which give little ground cover in alternate strips with crops such as beans which have a good ground cover.
  • Afforestation/re-afforestation.
  • Afforestation – growing of trees where non-existed.
  • Re-afforestation – growing of trees where they have been cut down.
  • Agroforestry – land use that involves the growing of trees in combination with crops and pastures on the same piece of land.

 

Physical or Structural Control Measures

  • These are soil and water conservation measures which involve mechanical constructions on the earth.
  • They are used in areas of moderate slope between 13-55%.

They include:

  • Trash or stone lines;
  • These are rows of heaped crop’ residues or stones made along the
  • Filter strips;
  • It involves the growing of an open crop in the upper side of the slope followed by a dense crop to reduce speed of wate
  • This increases infiltration.
  • Terraces;
  • Are structures constructed across a slope to reduce the length of a slope thus reducing run-off.
  • Bench terraces;
  • Are constructed where the slope is 35-55%.
  • Tree crops are suitable for such areas.

 

Importance of a Bench Terrace: –       

  • Reduces slope of the land.
  • Conserves soil moisture.
  • Better retention of soil fertility.
  • Narrow based terraces Cannot allow cultivation by machines.
  • Broad based terraces – Is wide enough to allow cultivation by machines.
  • Graded terraces:
  • Have a drainage channel to lead off excess water to a vegetated plac
  • They should be about 100m in length.
  • Level terraces:
  • Have no outlet channels,
  • The aim is to have water infiltrating,
  • Hence no water can flow from the ends of the terr
  • Fanya juu:
  • A ridge made by digging a channel and throwing the soil uphill.
  • Fanya chini:
  • In this case the soil is heaped on the lower side of the channel.
  • Bunds: heaps of soil (earth) made along the contour.
  • Cutoff drains:
  • An open trench with an embankment on the lower side into which water from the farm dra

Water from the trench should be discharged into;

  • Natural waterways,
  • Artificial waterways,
  • Rocky ground
  • Grassland
  • Gabion/Porous dams:
  • Galvanized wire mesh boxes filled with stones which are built across slopes and gullie
  • Dams and reservoirs ;
  • Dams – barriers built across a river/waterway to hold and store water. It reduces speed of runoff.
  • Reservoirs – these are large storage ta
  • Ridging heaps of soil to reduce the speed of water,

They retain the water for some time.

 

Water Harvesting Methods

 

  • Water harvesting and storage should be done during the rainy seasons to avoid wastage.

This should be done using the following methods:

  • Roof catchment – trapping and collection of rain water from roof tops.
  • Rock catchment – water is harvested by constructing a barrier on the lower side of a large impervious rock to trap surface runoff from the rock.
  • Weirs and dams.

 

  • Dam – a barrier constructed across a river or a dry valley so that it can hold water.
  • Weirs – barriers constructed across a river or a stream to raise the water level and still allow water to flow over it.
  • Ponds – water retention excavations’ made to hold excess surface water.
  • Retention ditches/level terraces.-These are terraces constructed with blocked ends to retain water.

 

            Micro-Catchments

  • A system of harvesting limited rainfall and storing the water in the ground for use by the planted crops.

              Types of Microcatchments;

  • Triangular/Vshaped/Negarims;
  • V­-shaped bunds measuring 25cm
  • Are built with soil from the excavated planting holes to direct runoff water towards the basin area around the base of each plant
  • Semicircular bunds;
  • Formed around the growing plant to hold water around the plant.
  • Trapezoidal bunds;
  • Trapezoidal shaped bunds, which enclose a large area where the crops are grown.
  • Contour bunds/furrows ;
  • These are furrows made along the contours between the rows of crops where agro­forestry trees are intercropped with annual cro
  • Planting holes/pits ;
  • These are extra large planting holes made and filled with dry plant materials before filling in with soil.

 

Use of Micro-Catchments

  • Slow down the speed of surface runoff.
  • Used during landscaping of the compound, parks and roadside nest areas.
  • Reclamation of land for food crop in dry areas.
  • Water collected and stored can be used for irrigation
  • Afforestation in dry areas.

Weeds and Weed Control

Introduction

  • Weeds cause heavy crop losses if not controlled.
  • Their control is important so as to maintain high quality and quantity produce.

Definition:

  • A weed is any plant growing where it is not required.
  • And whose economic disadvantages outweigh the advantages.

Harmful Effects of Weeds

  • Weeds compete with crops for nutrients, space, light and soil moisture.
  • Some weeds, for example, Striga spp are parasitic to cultivated crops such as maize.
  • Some weeds lower the quality of agricultural produce for example:
  • Mexican marigold gives undesirable flavour to milk if dairy cows feed on it.
  • Devils horsewhip, black jack, bristly fox-tail and others get attached to sheep wool thus lowering its quality.
  • Some weeds are poisonous to human beings and livestock for example:
  • Thorn apple (Datura stramonium)
  • Sodom apple (Solanum incanum)
  • Some weeds have allelopathic effects to cultivated crops.
  • Water weeds block irrigation channels.
  • Aquatic weeds such as Salvinia in Lake Naivasha and water hyacinth in Lake Victoria affect fishing.
  • Some weeds are alternate hosts for insects, pests and disease causing organisms for example:
  • Wild oat (avena fatua) is an alternate host for rusts.
  • Mallow (malva verticillata) is an alternate host for cotton stainers.
  • Weeds lower the quality of pasture for example:
  • Tickberry (Lantana camara)
  • Nut grass (Cyperus rotundus),
  • Manyatta grass (Eleusine jaegeri)
  • Some weeds irritate workers thus reducing the efficiency in which they are controlled for example:
  • Double thorn (Oxygonum sinuatum),
  • Stinging nettle (Urtica massaica) ,
  • Devil’s horse whip (Achyranthes aspera).

Factors Contributing to the Competitive Ability of Weeds

  • They produce large quantities of seeds for example pigweed and black jack.
  • Their seeds remain viable in the soil for a long time awaiting conducive germination conditions.
  • They have effective seed dispersal mechanisms.
  • Some weeds propagate by means of elaborate underground storage structures.
  • They are efficient in utilizing little moisture, nutrients and sunlight.
  • Some have short life cycles.
  • They have elaborate root systems for supporting the plant and absorbing nutrients and water.

Weed Classification

 It is based on:

  • Life cycles for example:
  • Annuals – complete their life cycle in only one season.
  • Biennuals complete their life cycles in two seasons o
  • Perennials – complete their life cycle in more than two seasons.
  •  Morphology – leaf formation such as size, shape and venation.
  • Broad leaved weeds for example black jack, lantana, pig weed, oxalis and others.
  • Narrow leaved weeds for example couch grass, setaria, nut-grass, manyatta grass and others.
  • Habitat some weeds are terrestrial (grow on land) while others are aquatic (grow on aquatic/marine conditions).

Weed Identification

  • Weeds are identified by their common (individual) names and botanical names.
  • They are named according to specific features or according to person who identified them.

 

Common Name                               Botanical Name

  • Black Jack  ………………………Bidens pilosa
  • Mexican marigold ………………Tagetes minuta
  • 0xalislsorrel ……………………..Oxalis spp.
  • Double thorn ……………………Oxygonum sinuatum
  • Thorn apple ……………………..Datura stramonium
  • Couch grass ……………………..Digitaria scalarum
  • Nut grass ………………………..Cyperus rotundus
  • Wandering Jew …………………Commelina bengalensis
  • Sow thistle ………………………Sonchus ole race us
  • Devil’s horsewhip ……………….Achyranthes aspera
  • Macdonald’s eye/ Gallant soldier. Gallinsoga parviflora
  • Sodom apple …………………….Solanum incanum
  • Black night shade ………………..Solanum nigrum
  • Chinese lantern…………………. Nicandra physalodes
  • Bracken fern ……………………..Pteridium aquillium
  • Love grass/ Bristly foxtail ……….Setaria verticillata
  • Cleavers …………………………Gallium spurium
  • Stinging Nettle …………………..Urtica massaica
  • Fat hen/Goose foot ………………Chenopodium spp.
  • Rape weed ………………………Brassica nap us
  • Wild oats …………………………Avena fatua
  • Lantana/Tick berry ………………Lantana camara
  • Water hyacinth ………………….Eichhornia crassipes
  • Striga/Witch weed ………………Striga hermontheca
  • Creeping indigo ………………….Indigofera spicata

Weed Control Methods

     The methods of weed control determined by:

  • The weed being controlled.
  • Weather conditions.
  • Capital availability.
  • Effect on environment.

 

METHODS OF WEED CONTROL INCLUDE:

 

Chemical Weed Control

  • The use of chemicals known as herbicides to control weed

Classification of Herbicides

Based on:

  • Formulation – the physical form of the herbicides for example:
  • Liquids
  • Wettable powders
  • Emulsion
  • Dust
  • Time of Application
  • Pre-emergence – applied before the planted crop germinates.
  • Post emergence – applied after the planted crop germinates.
  • Selectivity
  • Selectiv
  • Non selective.
  • Mode of Action
  • Contact – herbicides that kill only the parts of the plant which it comes into contact.
  • Translocated systemic herbicides that will kill the whole plant even if it comes into contact with only a small part of it.

Methods of Herbicide Application

  • Spraying – application of solutions.
  • Dusting – application of dusts.
  • Fumigation – application of fumigants into the soil.

Safety Measures in the Use of Chemicals

  • Read manufacturer’s instructions and follow them.
  • Wear protective clothing such as overalls, breathing mask, gloves and boots.
  • Avoid inhaling the herbicides.
  • Wash thoroughly after handling chemicals.
  • Do not blow or such blocked nozzles.
  • Avoid herbicide drift to unintended crops and other plants.
  • Avoid herbicide drift to livestock feed and water.
  • Avoid spilling herbicides in pastures and fodder crops.
  • Dispose off the empty containers properly for example burying them in the soil.
  • Do not wash spraying equipment in water sources used by animals and human beings.
  • Store chemicals in a safe place.
  • Wash the spraying equipment thoroughly.
  • Sink left over chemicals into the soil after the day’s work.

 

Advantages of Chemical Weed Control

  •  It is less laborious.
  • Effective in the control of difficult weeds such as couch grass and sedges.
  • It does not disturb crop roots and other underground structures.
  • It makes the control of weeds in certain crop easier.
  • It is efficient in both wet and dry conditions.
  • It does not destroy soil structure.
  • Cheaper in large scale production than the use of manual or mechanical cultivation.

Disadvantages of Chemical Weed Control

  • It requires skilled labour in mixing and application.
  • Cause environmental pollution.
  • Herbicides have long residual effects which may interfere with future crops.
  • It is very expensive.

 

Mechanical Weed Control

  • It involves the following operations:

  

Tillage/Cultivation

  • This is the opening and loosening up of the soil.
  • It can be done by hand tools or tractor drawn implements.

Advantages

  • Cheap in small scale production.
  • Increases water and air infiltration into the soil.
  • Incorporates crops residues into the soil.
  • The earthing-up done during tillage encourages root growth.

Disadvantages

  • If done repeatedly it destroys soil structure.
  • It is laborious and expensive in large scale production.
  • It may not effectively control weeds.
  • It may lead to soil erosion and loss of soil moisture.
  • Damage crop roots.

Slashing/Mowing

  • Mechanical removal of shoots from weeds.
  • It is effective in the control of annual weeds.

Uprooting

  • It is done when the crops are too close
  • To allow mechanical cultivation or where weeds are scattered.

Cultural Weed Control

It involves the following practices:

  • Mulching.
  • Cover cropping.
  • Crop rotation.
  • Timely planting.
  • Use of clean seed/planting materials.
  • Proper spacing.
  • Proper seedbed preparation.
  • Flooding.

Biological Weed Control

  • The use of living organisms to control weeds.

     Examples are:

  • Use of livestock to graze and control growth of weeds especially in plantations.
  • Use of weed eating fish to control aquatic weeds.
  • Use of moths to control cactus.
  • Limitations: the method is not reliable.

 

Legislative Weed Control/ Quarantine

  • It involves government laws and regulations which prevent the introduction and spread of foreign weeds in a country or an area. Done by KEPHIS.
  • Limitations: Only samples are checked while the bulk of the materials may have some weed seeds.

Crop Pests and Diseases

 

Introduction

  • Crop pests and diseases lead to high losses in crop production hence efficient control measures are
  • Proper control measures require the farmers to be able to;
  • Identify these organisms,
  • Know their life cycles, feeding habits
  • The damage they cause to crops.

Crop Pests

Definition of a Pest:

  • It is a living organism that destroys crops/ trees either directly or indirectly by introducing pathogens (disease causing germs).

 

Classification of Pests

Pests are classified according to the following:

  • Mode of Feeding
  • Pests with biting and chewing mouth parts – they cause physical damage and reduce the photosynthetic area of the plant.
  • Pests with piercing and sucking mouth parts – they suck out the nutritious plant sap and in the process may introduce disease causing organisms.
  • Crops Attacked
  • Some crop pests attack specific crops for example, stem borers prefer cereal crops.
  • Stage of Growth of Crops Attacked
  • There are pests of seedlings attack when the crop is young, for example cutworms.
  • Pests of fruits – attack the crops at fruiting stage.
  • Pests of grains attack the crops when the grains are formed.
  • Field and Storage Pests
  • Some pests attack the crops while in the f
  • Other pests attack the produce after it has been harvested and stored.

 

Identification of Common Pests

Name of Pest Crop Attacked Damage Done Control Measures
Armyworms (i) Cereal crops Defoliate the (i) Early planting
(Spodoptera (ii) Sugar cane whole plant (ii) Use of effective insecticides
exempta) (iii) Grasses      
Cut worms Young seedlings Cut the seedlings (i) Early planting
(Agrotis Spp.)     at the stem base (ii) Use of soil applied insecticides
          (fumigants)
        (iii) Flood/irrigation
Boll worms Cotton, tomatoes, Eat and destroy (i) Crop rotation
(Heliathis migera) citrus, maize, the fruits and (ii) Field hygiene
  beans, millet, other seeds (iii) Spraying with insecticides
  legumes   (iv) early planting
Maize stalk borer Maize sorghum Destruction of the (i) Early planting
(Busseola fusca)     stem and young (ii) Field hygiene
and     growing tissues (iii) Crop rotation
(Chilo partellus)       (iv) Use of stalk borer dust.
Loopers Coffee Make windows in (i) Use of effective insecticides.
(Ascotis selena ria)     crop leaves (ii) Use of parasitic wasps, birds
          and chameleons
Leaf Miner Coffee Make mines in (i) Use of parasitic wasps (natural
( Leucoptera     the leaves   enemies)
meyricki and L.     reducing (ii) Use of effective insecticides.
caffeina)     photosynthetic    
      area.    
Stainers Cotton Stain the cotton (i) Use of parasitic tachinid flies
(Dysdercus spp.)     lint reducing (ii) Spraying with insecticides.
      quality (iii) Control alternate hosts.
        (iv) Crop rotation
Aphids Several crops such (i) Transmit (i) Natural enemies for example,
(Aphis spp.) as citrus, maize, viral diseases.   lady birds
  cotton, beans. (ii) Suck out (ii) Overhead irrigation
  cabbages and sap leading (iii) Use of insecticides
  others to stunted    
      growth.    

 

Other Crop Pests Include:

  • Mealy bugs – coffee
  • Thrips – coffee
  • Beetles – field and storage pests.
  • Birds – field pests – cereals and fru
  • Rodents – field and storage pests ,cereals and t
  • Nematodes – soil borne pests – tomatoes, potatoes, sunflower, beans.

Harmful Effects of Crop Pests

  • Pests such as squirrels and rodents, unearth planted seeds, resulting in poor
  • Some pests like nematodes, termites and moles damage crop roots causing wilting and death of the crops.
  • They lower the quality and quantity of farm produce.
  • They increase the cost of production since farmers will incur expenses in purchasing chemicals to control them.
  • They transmit diseases to crops for example, aphids transmit streak virus disease in maize.
  • Chemicals used to control the pests cause pollution to the environment.
  • They exterminate the crop by feeding on them for example eating embryo of the seed.

Control of Pests

  • If pest population causes damage beyond tolerance then it is said to have reached economic injury level (EIL) hence control measures should be effected before this level.

Before any control measure is effected ,the following should be considered:

  • Know the life cycle of the pest.
  • Correct identification of the pest.
  • Correct assessment of the damage.
  • The weather conditions.
  • The value of the crop in question.
  • The cost factor of the control method.

Methods of Controlling the Pests

  • Cultural methods.
  • Physical/mechanical measures
  • Biological methods.
  • Chemical methods.
  • Integrated pest management.

Cultural Methods:

  • These are farming practices which aim at reducing the pest population by destroying the life cycle of the pests either by exposing them to adverse conditions or denying them food.

These include:

  • Timely planting to escape pest attack.
  • Timely harvesting.
  • Proper tillage.
  • Close season: this is the period when a susceptible crop is not grown in order to control a certain pest.
  • Trap cropping: These are crops which attract pests diverting them from the main crop. The trap crop is grown together with the main crop.
  • Crop rotation: It breaks the life cycle of the pest.
  • Planting resistant varieties: These are plants with natural protective mechanisms against pest for example hairy cotton against jassid bugs, goose necked sorghum against birds, high tillering in sorghum against shoot fly.
  • Field hygiene: This includes rogueing and removal of crop residues which harbour pests from field.
  • Alterations of environmental conditions, such as, creating a micro­climate which is not conducive to pests for example open pruning in coffee.
  • Crop nutrition: application of fertilizers and manures to make the crop strong and able to escape pest attacks.
  • Destruction of alternate hosts, for example, weeds like mallow which harbour cotton stainers.
  • Use of clean planting materials. This helps to prevent introduction of crop pests.
  • Proper spacing: if well spaced some pests find it difficult to move from one plant to another.
  • Use of organic manure, for example, farmyard manure discourages eel worms (nematodes).

Chemical Control

  • Chemicals used to control pests are known as pesticides.
  • Pesticides are administered through dusting, spraying or fumigating.

Classification of Pesticides:

Pesticides are classified on the basis of:

 

Mode of Entry

  • Stomach – ingested by the pest together with the crop materials.
  • Contact – absorbed through the body tissues.
  • Fumigants – through the breathing mechanism.
  • Systemic – translocated to all parts.

Mode of Action

  • Respiratory poisons – interfere with breathing mechanisms.
  • Coagulants – cause the blood of the pest to coagulate.
  • Neurotoxins – act on the nervous system.
  • Protoplasmic poisons – cause the cells to disintegrate.

Target Pests

  • Insecticides – kill insect pests
  • Molluscicides – kill snails and slugs.
  • Rodenticides – kill rodents.
  • Nematocides – kill nematodes.

Formulation .

  • Dusts, granules and powders
  • Emulsifiable concentrates.
  • Miscible liquids.
  • Wettable powders.
  • Fumigants.

Factors That Affect the Efficiency of Pesticides

  • Concentration of the pesticides.
  • Weather conditions at the time of application.
  • Timing of application – efficiency is high if applied when the pest is most susceptible.
  • Persistence of the pesticide having long residual effect in the soil.
  • Resistance of the pests.

Advantages of Chemical Pest Control

  • Faster
  • Immediate results are achieved.
  • Low labour requirements.

Disadvantages of Chemical Pest Control

  • Expensive to buy.
  • Cause pollution to the environment.
  • Require skilled labour to apply.
  • Some pesticides may kill beneficial organisms and predators.
  • Some target pests may build up resistance.

Mechanical Pest Control/Physical

  • This involves the killing of the pests using physical methods.
  • Or creating physical barriers to prevent pests from getting into contact with the crops .

   Example:

  • Flooding/irrigation; for example, moles are suffocated through flooding.
  • Use of lethal temperatures: either too cold or too hot.
  • Suffocation; commonly used in grain storage bins by being made air tight.
  • Trapping and killing, for example, rats.
  • Creation of physical barriers, such as, rat bafflers, sticky materials on tree trunks.
  • Proper drying: this makes them too hard to be destroyed by pests.
  • Scaring devices especially in rice plantations to control birds.
  • Use of explosives thrown at breeding places of birds to kill or scare them away.

Biological Pest Control

  • It involves the use of living organisms to reduce the pest population.

Predator                            Target Pest

  • Parasitic wasp——————-White fly in citrus, boll worms, stalk borers
  • Birds——————————— Crickets, locusts, caterpillar llars.
  • Lady Bird ————————–Aphids
  • Trachnid flies ——————-cotton stainer
  • Praying mantis—————–giant loppers
  • Majimoto ants —————–scales
  • Cats ———————————-moles,rats,mice
  • Brachonid wasps————-mealy bugs
  • Chicken —————cotton stainer, larvae of beetles, grasshoppers, crickets

 

Advantages

  • Cheap
  • No environmental pollution
  • Saves on labour.

Disadvantages

  • Takes too long to get the correct agent
  • Difficult to control the pest effectively.

 

Integrated Pest Management

  • It is a new method which involves the combination of the methods  mentioned above.
  • The aim is to have least hazards to the user and to the environment.
  • Example, attractant-pheromones are used to attract pests to one place where they are sprayed and eradicated.

 

Legislative Method/Quarantine

  • Legislative mearsures of pest control are effected  by the Kenya Plant Health Inspectorate Service(KEPHIS) through seed inspection.

Crop Disease And Their Control

  • A disease is any deviation from the normal performance or functions.
  • A plant disease is any harmful physiological disorder in a plant caused by pathogenic agents such as virus, bacteria, fungi.
  • The study of plant disease is called plant pathology.

Economic importance of crop diseases

  • They lower crop yield
  • They reduce the quality of the produce thus reducing their market value
  • They cause food poisoning. E.g ergot in wheat, afflatoxin in grain crops by fungus.
  • They reduce photosynthetic area of the plant.

 

Classification  and identification of plant disease

 

  • Plant disease are classified according to their causal agents;

Fungal diseases;

  • Fungi are non-green plant-like.
  • Some are parasitic and others are saprophytic.

        Parasitic fungi divided into;

  • Obligate parasites- those that depend on other living organisms for food.
  • Falcultative parasites-those that are able to live on both the living and dead tissues.

    Examples of fungal disease

  • Panama disease(Fusarium oxysperium—bananas)
  • Cigar-end rot(Verticilium theobromae)-bananas
  • Die back –attack the tips of shoots and roots
  • Mildews-foliar disease of several crops
  • Armillaria root rot(Armillaria mellea)-coffee and tea
  • Damping off-disease of seedlings in the nursery
  • Anthracnose (Colletotrichum spp)-coffee,beans,tomatoes.

 

  • Fungus also cause damage to stored grains which are not properly dried or if the store is damp.
  • Fungus cause food poisoning and lower seed viability for example Aspergillus flavus which produces a highly toxic compound called afflatoxin.

 

  Examples of fungal disease

 

Disease/cause Crops attacked Symptoms of attack Control measures
Late blight

(Phytopthora

infestans)

Members of

Solanaceae family

(potatoes, tomatos)

Dry patches on the leaves and fruits (necrotic lesions) -Crop rotation

-effective fungicides

-treated seeds

-resistant varieties

 

Rusts (Pucinia spp) Rice, wheat , sorghum, maize Red and brown pistules on the leaves, shriveled grains -resistant varieties

-Recommended fungicides

-Early planting

Smuts(Ustilago spp) Wheat, maize ,

sugarcane

Black powder mass on the spikes and the ear -Field hygiene,

-certified seeds,

-resistant varieties,

-crop rotation

Blasts(Piricularia oryzae) Rice -Small blue sports on leaves with grey centre.

-Attack inflorescence to cause ‘’empty heads’’

-Seed dressing

-Resistant varieties eg        sindano

-Destruction of affected plants

-fungicides

Coffee Berry Disease(CBD) (Colletotrichum coffeanum) Coffee -Dark blotches spots on   the flowers

-Brown concentric rings on the leaves

-Dark sunken wounds on the berries.

-Resistant varieties eg Ruiru 11

-Proper pruning

-Effective fungicides

-strippung

 

 

Bacterial Diseases

  • Bacteria are microscopic single-celled organisms which reproduce by binary fission
  • Transmission; Through irrigation water, seeds, fertilizers, manures, wind ,
  • raindrop splash, insects, soil and mechanical means.

Symptoms of Bacterial Diseases

  • Wilting
  • Cankers(necrotic tissues)localized necrosis
  • Gall formation in infected tissues.

 

 

Examples of bacterial diseases

 

Disease/Cause Crops Attacked Symptoms of Attack Control Measures  
Halo blight Beans i. Irregular dark lesions on 1. Use of resistant varieties  
(Pseudomonas     leaves and pods.   for example Wairimu. ,
phaseolicola)   ii. Yellow band round the ii. Effective fungicide.  
      lesions called “halo”. iii. Crop rotation  
    iii. Water soaked lesions      
Fusarium wilt Tomatoes l. Stunted growth. i. Use of resistant varieties.  
(Fusarium   ii. Yellowing and shedding      
oxysporum)     of leaves.      
    iii. Wilting of the plant.      
Black arm Cotton i. Small round spots on the i. Field hygiene.  
(Anthomonas     cotyledons of young ii. Use of certified seeds.  
malvacearum)     seedlings.      
    ii. The spots elongate to      
      form black lesions on the      
      stem.      
Bacterial wilt Tomatoes and Uniform. wilting of the whole i. Use of certified seeds.  
(Pseudomonas potatoes plant even with enough ii. Crop rotation.  
solanacearum)   water.      

 

 

Viral Diseases

  • Viruses are small living organisms which can only be seen under a very powerful electronic microscope.
  • Viruses interfere with photosynthesis, respiration, transpiration and nitrogen utilization

Symptoms of Viral Infection

  • Leaf chlorosis.
  • Leaf curling.
  • Mosaic(light green or yellow patches).
  • Malformation(distortion)of plant parts.
  • Rosettes; Development of abnormally short internode.

Transmission

  • Through the use of infected vegetative materials and insect vectors like aphids, mealybugs and leafhoppers.

Viral diseases

 

Disease/Cause crops Attacked Symptoms of Attack Control Measures
Ratton stunting Sugar cane Red discoloration on the vascular I. Use of clean materials.
    bundles. 11. Treatment of seed
          canes.
Maize streak Maize Yellow stripes alternating with i. Control leaf hopper.
    green, parallel to the midrib. ii. Use if certified seeds.
        iii. Field sanitation.
Greening Citrus i. Yellow mottling of the leaves. i, Use of clean tools when
disease   ii. Die back.   budding.
    iii. Premature leaf fall. 11. Control of insect vectors.
Leaf mosaic Suzgar cane, i. Yellow mottling. i. Control of aphids.
  cassava. sweet II. Necrosis of stem. ii. Use of clean materials.
  potatoes.     iii. Seed treatment.
Tristeza Citrus I. Dwarfing of plants. i. Stripping affected fruits.
    ii. Die back. ii. Use of clean equipment
          of budding.

 

Other Causes of Crop Diseases

  • Flooding forming ammonia which is poisonous to the crops causing a burning effect on leaves.
  • Chemicals: some may be toxic.
  • Poor weather: Extremes of day and night temperatures.
  • Stress: such as irregular watering as in tomato blossom end rot.

Control of Crop Diseases

  • Cultural method: This involves use of
  • Healthy planting materials.
  • Practicing field hygiene.
  • Proper seedbed preparation.
  • Proper spacing.
  • Heat treatment of the planting materials for example sugar cane.
  • Proper drying of cereals and pulses to 13%M.C.
  • Growing disease resistant varieties.

Legislative Method

  • Involves the imposing of regulations and laws especially in case of disease outbreaks to prevent the introduction and spread of diseases.

Chemical Control

  • Used as a last resort.

Chemical control measures include:

  • Seed dressing before planting.
  • Soil fumigation to control soil borne diseases.
  • Spraying: application of fungicides.

 

 

Crop Production VI

(Field Practices II)

 

Introduction

  • There are many crops cultivated in Kenya.
  • These crops are grown for various uses and require different ecological conditions.

Definitions:

  • Hybrids These are crop varieties developed by crossing two pure lines.
  • Composites – These are crop varieties developed through repeated mass selection.
  • Cultivars – these are varieties of crops which are cultivated in a given area.

Maize

  • Main growing areas: Trans-Nzoia, Nakuru, Uasin Gishu, Laikipia districts and others.
  • Ecological Requirements
  • Altitude: Upto 2000m above sea level.
  • Temperature: About 25°C
  • Soils: Freely draining, fertile loam soils.
  • Rainfall: 750-12S0rnm critical at silking and pollination stage.
  • Varieties
  • High altitude areas: Hybrids 611, 613 and 614C.
  • Medium altitude areas: 511,512,622 and 632.
  • Marginal rainfall areas: Katumani composite and Makueni composite.
  • Coast regions: Coast composite and Katumani composite.

Seedbed Preparation

  • Ploughing should be deep and done during the dry season to eradicate weeds.
  • Require medium tilth.
  • Plant spacing 75-90cm x 20-30cm.
  • Planting done at the onset of the rains. This helps to reduce pest attack.
  • Dry planting in areas with inadequate rainfall is necessary.

Field Maintenance:

  • Apply phosphatic fertilizer during planting at a rate of 120kg/ha P2O5
  • Also nitrogenous fertilizers as top dress at the rate of 200kg of ASN or CAN.
  • Control weeds by cultivation, use of appropriate herbicides, uprooting, slashing and mulching.

 

 

Pest Control

  • Maize Stalk Borer:
  • Nature of damage: Boring the leaves causing windowing effect, boring the stems and cobs.
  • Control: Destruction of previous years crop residue, closed season and apply chemicals
  • Maize Weevils:
  • it is a storage pest.
  • Damage: Bores holes into the maize grains, eating the contents.
  • Control: Proper hygiene and sanitation in the stores.
  • Use of chemicals such as Actellic Super.

Disease Control:

  • Rust
  • Cause:
  • Symptoms: Red or brown pustules on the. leaves.
  • Control: Plant resistant varieties and crop rotation.
  • Smuts
  • Cause: Fungus
  • Symptoms: Black sooty mass of spores on maize heads or cobs(ear).
  • Control: Crop rotation, growing resistant varieties and destruction of affected plant parts.
  • Maize Streak Virus
  • Cause: Virus
  • Symptoms: Yellow longitudinal stripes parallel to the midrib.
  • Control: Certified seed, early planting and rogueing.

Harvesting

  • Harvest the crop 3-9 months after planting depending on variety.
  • Maize stalks are cut and stocked in the field.
  • Cobs removed by hand.
  • For large scale harvesting, combined harvesters are used.
  • Yields about 3,OOOkg and 4500kg/ha.

Bulrush Millet

Areas where grown:

  • Lower areas of Kirinyaga,
  • Embu,
  • Meru,
  • Parts of Machakos
  • Kerio Valley.

Ecological Requirements

  • Altitude: Does well in areas below 1200m.
  • Rainfall: 500-600mrn per annum.
  • Soils: Light sandy soils.
  • Varieties: Serere 2A, 3A, 6A, 17, 16/9

Seed Bed Preparations

  • Ploughing of land during the dry season.
  • Soil should be of fine tilth since the seeds are small.

Planting:

  • Done at the onset of the rains.
  • Planted by broadcasting and row planting at a spacing of 60cm x 15cm.

Field Maintenance:

  • Weeding is done until tillering.
  • Top-dressing is done by use of sulphate of ammonia.

Pest Control

      Birds

  • Nature of Damage: Eats the seeds at milky stage.
  • Control: Bird scaring devices.

Disease Control

Ergot

  • Cause: Fungus.
  • Symptoms: Heads become sticky.
  • Control: Use of certified seeds, crop rotation and destruction of affected crops.

Downy Mildew

  • Cause: Fungus.
  • Symptoms: Long, whitish lines on the leaves.
  • Control: Crop rotation and field hygiene.

Harvesting

  • Done by cutting off the heads.
  • Drying of the heads.
  • Threshing and winnowing of the grains.
  • Stored under well ventilated dry conditions.
  • Yields about 1000kg/ha with good management.

Finger Millet

  • Areas where grown: Western Kenya and Uganda.

Ecological Requirements

  • Altitude: 0-2400m above sea level.
  • Rainfall: 900mm, drought resistant in the early stages.
  • Soils: Free draining fertile soils.

Varieties:

  • Serere varieties developed at Serere in Uganda.
  • Ultra lupin
  • 5.18 oats.

 

Land Preparations

  • The seedbed should be thoroughly prepared to a fine tilth due to the small size of the seeds.
  • It also helps to control weeds.

Field Operations

Planting

  • Finger millet should be planted as early as possible in the season.
  • It is usually broadcasted by hand.
  • If planted in rows, the furrows should be 30-33cm apart and the plants should be thinned to 5cm apart within the rows.

Fertilizer Application

  • Sulphate of ammonia at the rate of 125kg/ha is recommended for topdressing finger millet.

Weed Control

  • Clean seedbed preparation
  • Uprooting

Pest Control:

  •  Birds are controlled through scaring.

Disease Control

Head blast:

  • Cause: Fungus
  • Symptoms: Brown spots with grey centres on the leaves and stems below the inflorescence.
  • Control: Use of resistant varieties.

     Harvesting

  • Individual heads are cut with knives.
  • Heads are dried, threshed and winnowed.
  • Yields  1650kg/ha with good management.

 

Sorghum

  • It is grown in Western, northern, Rift Valley, Eastern and some parts of Central Province.

    Ecological Requirements

  • Altitude: 0-1500m above sea level.
  • Rainfall: 420-630mm. It is drought resistant.
  • Soils: Fairly fertile and well drained soils.

  Varieties

  • Dobbs variety.
  • Serena variety.

  Field Operations

  Planting

  • Broadcasting the seeds on the firmly prepared seedbed.
  • Intercropped with other crops especially maize and beans.
  • Can be planted in pure stands at a spacing of 60cm x 15cm

  Fertilizer Application

  • Responds well to farmyard manure (FYM).
  • Inorganic fertilizers are not commonly used in growing sorghum.

 Pest Control

  • Bird pests: They are the most common sorghum pests.
  • They include
  • quelea,
  • aethiopica (Sudan Dioch),
  • weaver birds,
  • starling bird
  • bishop’s bird.
  • They are controlled through;
  • killing them using explosives,
  • poison spraying in their breeding places
  • use of flame throwers.
  • Sorghum shoot-fly controlled by early planting, closed season and application of insecticides.
  • Stem borer – control by use of insecticides and field hygiene.

 

Disease Control

       Common sorghum diseases include:

  • Leaf blight
  • Anthracnose.
  • Sooty stripe.
  • Loose smut
  • Head smut

       Smuts are controlled by seed dressing-while the other diseases are controlled by growing resistant varieties.

Harvesting

  • Sorghum is ready for harvesting 3-4 months after planting.
  • Heads are cut off using a sharp knife after which they are sun-dried, threshed, winnowed and stored.
  • Up to 3000kg/hectare can be obtained with good management.

 

Beans

  • Grown in all provinces where maize is grown.

Ecological Requirements

  • Altitude: 10.00-2100 metres above sea level.
  • Rainfall: Average of 62Smm per annum.
  • Soils: Well drained loamy soils rich in organic matter.

Varieties

  Varieties for dry beans:

  • Rose Coco,
  • Mwezi Moja,
  • Canadian Wonder,
  • Wairimu,
  • Haricot,

   Variety for canning: Mexican 142.

   Varieties for French Beans:

  • Primeur,
  • Long Tom,
  • Saza,
  • Master Piece
  • Monel.

Seedbed Preparation

  • Land should be prepared early.
  • Primary and secondary cultivation done to control perennial weeds.

Seed Selection and Treatment

  • Select wholesome seeds free from damage and wrinkles.
  • Seeds are dressed against bean fly.
  • Seeds should be inoculated with appropriate bacteria (none dressed seeds)

Planting

  • Planted at the onset of the rains.
  • Spacing 30-45cm x 15cm.
  • Apply phosphatic fertilizer during planting time.
  • Plant 2-4 seeds per hole.

Field Maintenance

  • Provide sticks for the climbing varieties.
  • Control of weeds through shallow cultivation.
  • Top-dress with nitrogenous fertilizer for example CAN.

PestControl

  • Bean-Fly
  • Nature of damage: Feeds on the stems causing swelling at the roots.
  • This results in wilting and death.
  • Control: Dressing of seeds, early planting and spraying with insecticides.
  • Bean Bruchid (Storage Pest)
  • Nature of damage: Make dark circular windows on the grains.
  • Control: Clean stores, fumigation, and seed dressing.

 

Diseases Control

  • Bean Anthracnose
  • Cause’ Fungus
  • Symptoms: Brown or black lesions on the underside of the leaves, pods and stems.
  • Control: Growing resistant varieties, crop rotation, destruction of crop residues and spraying with fungicides.
  • Bean Rust
  • Cause: Fungus
  • Symptoms: Red brown pustules on the leaves.
  • Control: Planting resistant varieties and spraying copper fungicides.

Harvesting

  • Done during the dry season for dry beans and when the pods are dry.
  • Threshing and winnowing done.
  • Sorting of rotten, off types and damaged ones.
  • Sold to National Cereals and Produce Board when dry.
  • For French beans, pick the pods when soft and green.
  • Market immediately to avoid shrivelling.

 

Rice Production

     Areas where grown;

  • Mwea Tabere Irrigation Scheme
  • Ahero Pilot Scheme in Kano plains.
  • Bunyala in Busia.
  • Bura in Tana River.

Land Preparation

  • Plots of 0.4 hectare are made with bunds constructed around them.
  • Plots are flooded for four days.
  • Rotavators/jembes are used to work the flooded fields on the fifth day.
  • The land is then levelled and allowed to drain.

Water Control

  • During land preparation, water level should be about 7.5-10cm.
  • During levelling water level should be  5cm
  • Water is drained off completely for direct sowing.
  • For transplanted rice, water level should be 5cm at transplanting.
  • Water level should be maintained at 1/3 the height of plant until maturity.
  • Water should be allowed to flow slowly through the fields.
  • Old water should be changed every 2- 3 weeks if the flow of water is not possible.
  • Water introduced should always be warm to ensure pollination.

Fertilizer Application

  • S.A applied in the nursery.
  • Rate of 25kg SA for every nursery unit of 18.5m x 18.5m.
  • Phosphatic fertilizers broadcasted in the field.
  • Rate of 120kg ha DSP before planting.
  • S.A applied in the field in two splits before and after transplanting at a rate of 250kg/ha

Flooding in Rice

Flood water in rice production is important for the following reasons;

  • It provides good conditions for growth such as high humidity.
  • Kills soil organisms.
  • Prevents denitrification.

Weed Control

  • Controlled through flooding.
  • Appropriate herbicides such as propanil and butachlor are also used.

Harvesting of Industrial Crops

  • cotton, pyrethrum, sugarcane, coffee and tea.

Harvesting of Cotton

Stage of harvesting

  • Takes 4 months to mature.
  • Harvest when bolls are dry and fully opened.

Method and Procedure

  • In Kenya cotton is picked manually.
  • Sort out grade AR (safi) from grade BR
  • (fifi) into separate containers.

Precautions

  • Harvest during dry conditions to prevent dirtifying the lint.
  • Avoid use of gunny bags to prevent contamination.
  • Avoid picking leaves.
  • Harvest on weekly basis.

Harvesting of Pyrethrum

Stage of harvesting

  • Takes 3-4 months to mature.
  • Harvest the flowers with disc florets which have assumed a horizontal position.

Methods and Procedure

  • Pyrethrum is picked manually.
  • Flowers are picked by twisting the heads so that no stem is attached.

Precaution

  • Clean harvesting should be done.
  • Avoid picking leaves.
  • Flowers are placed in woven baskets.
  • Overblown flowers are picked and thrown off.
  • Pick the flowers when the dew is dry.
  • Harvested flowers should be taken to the factory the same day.
  • Avoid compaction of flowers in the basket.
  • Harvesting interval, once in two weeks during the wet season and once in a month during the dry season.

Harvesting Sugarcane

Stage of harvesting;

  • Take 14-20 months for the plant crop to mature and 12-16 months for the ratoon crop.
  • Sampling of cane is done before harvesting to ascertain the correct sugar content.

Methods and Procedures

  • Cut the cane at the ground level to avoid yield loss.
  • The green tops are removed from the canes.
  • Harvesting matchet is used for cutting the cane.

Precaution

  • Cane should be harvested immediately at maturity to avoid lowering quality.
  • The green tops should be removed immediately after cutting to avoid reduction of sugar content by enzyme invertase.
  • Burnt cane should be harvested immediately after burning to prevent rapid inversion to monosaccharides.
  • The cane should be processed within 48 hours.

Harvesting of Coffee

Stage of harvesting;

  • Takes 2-4 years depending on the pruning system.
  • Harvest only ripe berries.

Methods and Procedures;

  • Hand picking is done so that ripe berries can be selected.
  • During picking hooked sticks can be used to bend the tall trees.

Precautions

  • Only the uniformly ripe berries should be picked.
  • Over-ripe and under-ripe berries should be dried and sold as buni.
  • Ripe cherries should be processed on the same day they are picked.

Harvesting Tea

Stage of harvesting

  • It takes 2-4 years for tea to mature depending on the method of bringing young tea into bearing.

Method and Procedures

  • Tea harvesting is known as plucking.
  • Fine plucking – 2 leaves and a bud are removed.
  • Coarse plucking – 3 leaves and a bud are removed.
  • A straight fitto(straight stick) is used to guide the plucker on the plucking table.
  • Tipping is done by cutting off shoots that appear above the fitto.

Precautions

  • Plucked tea is placed in woven (well ventilated) baskets to prevent fermenting before it reaches the factory.
  • The plucked tea should be kept in a cool place awaiting transport.
  • It should be processed within the same day of harvesting.
  • Harvesting is done on a weekly basis under wet conditions and once after every two weeks under dry conditions.

Forage Crops

 

 

Introduction

  • These are plants which either grow naturally or are cultivated by man to be used for feeding livestock.
  • The term forage crops include pasture and fodder crops.
  • Fodder crops are purposely grown for feeding livestock.
  • They are cut or uprooted when ready
  • Pasture is a ground cover of grass or a mixture of grass and legumes grazed directly or cut and fed to livestock.

 

Classification of Pastures

  • According to type of stand.
  • Either pure
  • Mixed stands.
  • According to ecological zones .
    • Low altitude,
    • Medium altitude,
    • High altitude pastures
  • According to the establishment .
  • Natural
  • Artificial pastures.

Examples of grasses

  • Napier,
  • Rhodes,
  • Setaria,
  • Molasses,
  • Congo signal,
  • kikuyu,
  • star,
  • Guatemala,
  • Sudan

Examples of legumes;

  • Lucern,
  • Clover,
  • Desmodium,
  • Glycine,
  • Stylo,
  • Centrio,

 

Pasture Establishment

 

     Seedbed Preparation

 

  • This involves clearing the land, primary and secondary cultivation to a fine tilth because the seeds are small.
  • This is done during the dry season.

 

     Selection of planting materials

  • Select seeds of high germination percentage,
  • Free from impurities or buy certified seeds.
  • If vegetative materials are used, select from high yielding, vigorous-growing and healthy plants.

 

    Treatment of legume seeds

  • Legume seeds are inoculated with the correct strain of bacteria which fix nitrogen for the crop.

    Planting

  • This is done at the beginning of the rains

     Methods of sowing are;

  • Direct sowing,
  • Under sowing,
  • Over-sowing

 

Oversowing

This is introduction of a pasture legume in an existing grass pasture.

Undersowing

The establishment of a pasture in an already existing crop which acts as a cover crop.

     Seeds  rate depend;

  • On purity of seeds,
  • Pasture species
  • Whether pure or mixed stand.

Apply phosphatic fertilizer when planting and later top-dress  with nitrogenous fertilizer.

 

Pasture management

  • Re-seeding or gapping; Re-seeding is done if the grass is completely denudated.
  • But if partially, gapping can be done
  • Control of weeds by slashing, uprooting and mowing
  • Fertilization of pastures-done by use of manures and nitrogenous fertilizer.
  • Topping;This is the removal of stemmy fibrous material left behind after grazing.It allows new growth  after the rains
  • Control of pests-done by trapping of moles, use of pesticides and biological means.

Pasture Utilization

  • Pastures should be utilized at maturity when nutritive value is high.

       It is utilized through the following methods:

  • Direct grazing – this can be done through rotational grazing or herding.
  • Zero grazing – this is where the pasture is cut and fed to the animals in the stalls.

 

Common fodder Crops

Edible Cana

  • Altitude: 1500 – 2000m above sea level.
  • Establishment: Young tubers or bulbs are used.
  • Spacing: 1m x 1m.
  • Management: Does well with application of farmyard manure and requires fertile land.
  • Utilization: Tops and tubers are sliced and fed to livestock.
  • Conservation: Bulbs or tubers are sliced and stored.

   Napier Grass

  • Altitude: 0 – 2000m above sea level.
  • Establishment: Stem cuttings or splits.
  • Spacing: 1 m x 50cm.

Management:

  • Apply phosphatic fertilizers during planting time.
  • Top-dress with nitrogenous fertilizers in split application.
  • Clean weeding when young.
  • Cut when 6-8 weeks or 1m-1.5m in height.
  • Utilization: Cut stem is fed to livestock.
  • Conservation: Ensiled when in plenty.

Types of Napier Grass:

  • Bana grass (broad-leaved with hairy leaves)
  • Clone (thin-stemmed and hairless)
  • French Cameroon (thin-stemmed and not hairy).
  • Pakistan hybrid (thin-leaved with hairy leaves).
  • Used for silage making.

Lucerne

  • Altitude: 1500 – 2500m above sea level.
  • Soil: Deep red soil are ideal.
  • Establishment: Inoculated seeds are planted 30-50cm apart in the rows.
  • Management: Weeding and fertilizer application.
  • Utilization: Cut wilted and fed to livestock before flowering stage.
  • Conservation: Hay, silage, dried materials such as cubes or pencils.

 Mangolds

  • Is a root crop.
  • Root is utilized as livestock feed.
  • Ripe ones are used.

 Kales

  • Leaves used as livestock feeds.

 Guatemala Grass

  • Leaves and stems used as livestock feed.

  Sorghum Grass

Two varieties:

  • Columbus grass
  • Sudan gras
  • Established from seeds which are drilled or broadcasted.
  • Columbus grass should be dried before feeding to animals to avoid hydrocyanic and prussic acid poisoning.

Desmodium (Desmodium spp)

Two varieties ;

  • Green leaf
  • Silver leaf.
  • Established from seeds on thoroughly prepared clean beds.
  • Can also be inter-planted with Napier grass.
  • Cut and wilted before feeding to livestock.

Agroforestry, trees used as fodder crops include:

  • Leucaenia
  • Calliandra
  • Atriplex
  • Sesba

Forage Conservation

Forage can be conserved as;

  • Hay,
  • Silage
  • Standing forage.

Importance of forage conservation:

  • To reserve excess forage for use during time of shortag
  • To avoid unnecessary wastage of f
  • Conserved forage can be sold.
  • To have sustained supply of feed for livestock throughout the year.

Methods

Hay Making

  • This is the dehydration of green pastures to a moisture content of 16-20 per cent:

Steps in hay making:

  • Cut the crop when the sun is shining.
  • Dry the materials for 1-2 days.
  • Windrow the dry material to allow for further drying.
  • Bale the dry materials for storage.
  • Store under shed or shelter.

Factors Determining Quality of Hay

  • Stage of growth at which forage is harvested.
  • Leaf content of the forage material.
  • Method of handling and curing the hay.
  • Form in which material is fed to livestock.
  • Species of forage used.
  • Amount of foreign materials in forage.

 Silage Making

  • This is a feed produced by conserving forage in succulent form through the process of fermentation by anaerobic bacteria.

Steps in silage making:

  • Cut the crop and transport it to the silo,
  • Material with a high moisture content is wilted in the sun for 4-48 hours before ensiling .
  • Material is chopped to reasonable size pieces before filling in the silo.
  • Spread the chopped material evenly.
  • Check temperature if below 31°C, needs further filling; if above 31 °C compaction is necessary.
  • Filling should be complete by the end of the third or fourth day.
  • The silo is covered with 15cm of straw, sawdust then 15cm of soil to make it air and water tight.
  • A trench is dug round the silo to keep off surface water.

Factors Affecting the Quality of Silage

  • Maturity stage of the crop when cut.
  • Type of crop.
  • Moisture content of the material
  • Additives such as molasses.
  • Degree of compaction.
  • Size of pieces ensiled.
  • Amount of foreign materials included in the silage.
  • Amount of leaf of the ensiled material.

Standing Forage

  • This is forage left in the field to be used during the dry season.

Livestock Health III: (Diseases)

 

Introduction

Livestock diseases are classified according to causative agents as follows:

  • Protozoan diseases -caused by protozoans.
  • Bacterial diseases – caused by bacteria:
  • VIral diseases – cause by virus.
  • Nutritional diseases – brought about by nutritional disorders.

Protozoan Diseases

  • East coast Fever (ECF).
  • Anaplasmosis (gall sickness)
  • Coccidiosis
  • Trypanosomiasis (Nagana)

East coast Fever

  • Animals attacked: Cattle
  • Cause: Protozoan. (Theileria parva)
  • It is a tick-borne disease transmitted by red-­legged tick and brown ear tick.

Symptoms

  • Rise in body temperature.
  • Swelling of lymph glands below the ear.
  • Difficulties in breathing.
  • Dullness.

Control and Prevention

  • Control of vectors through dipping and fencing.
  • Treatment by use of clexon in the early stages.

 

Anaplasmosis (gall sickness)

 

Animals attacked:

  • Cattle between 2 months and 2 years.
  • Poult
  • Lambs and kids.
  • Rabbits.

 

Cause: Protozoan (Anaplasma marginale)

  • Transmitted by the blue tick
  • contaminated surgical instruments and hypodermic needles.

Symptoms

  • Fever/rise in body temperature.
  • Constipation or hard dung.
  • Paleness in the gums, eyes and lips.
  • Drop in milk production.

Control

  • Tick control.
  • Intramuscular injection of antibiotics and iron giving injections.
  • Coccidiosis

 

Coccidiosis of Poultry

  • Cause: Protozoan (Eimeria spp.)

Symptoms

  • Sudden death of chicks.
  • Whitish, yellow and blood stained diarrhoea.
  • Ruffled feathers.
  • Chicks become paralysed before dying.
  • Chicks become anaemic and dull.

Control

  • Disinfection of chick house.
  • Prevention of contamination of food and water with droppi
  • Use of prophylatic drugs for example, Coccidiostats.

Trypanosomiasis (Nagana)

  • Animals attacked: cattle, sheep and goats.
  • Cause: Protozoan of the trypanosome species,
  • Vector-tsetse flies.

Symptoms

  • Fever.
  • Dullness.
  • Anorexia/loss of appetite.
  • Loss of body condition/emaciation.
  • Swollen lymph nodes.
  • Lachrimation which leads to blindness.
  • Diarrhoea
  • Rough coat and sometimes without hair and may be cracked.
  • Swelling in parts of the belly.
  • Drop in milk production in lactating cows.
    • /’
  • Loss of hair at tail end.
  • Anaemia.
  • Abortion may occur in pregnant females.

Control

  • Treating animals with trypanocidal drugs.
  • Effective  vector (Tsetse flies)control
  • Confinement of wild animals in game parks.

 

Bacterial Diseases

  • Fowl typhoid
  • Foot rot.
  • Contagious abortion.
  • Scours.
  • Blackquarter.
  • Mastitis.
  • Anthrax.
  • Pneumonia.

Fowl Typhoid

  • Animals attacked: All domestic birds which include chicken, turkey and ducks.
  • Causes: Bacteria (Salmonella gallinarum}

Symptoms

  • Depression/appearing very sick.
  • Respiratory distress.
  • Dullness.
  • Drooping wings.
  • Sleepy eyes.
  • Anaemia resulting in pale and shrunken
  • combs and wattles.
  • Greenish yellow diarrhoea.

Control

  • Killing all affected birds and proper disposal of the carcasses.
  • Maintaining hygiene in the poultry house.
  • Ensuring that the house is dry and well ventilated.
  • Obtaining chicks from reliable sources.
  • Treatment using sulphur drugs which are mixed in drinking water or mash.
  • For example: application of Furazolidone (Furazol) at the rate of 0.04% in mash for 10 continuous days treats the disease effectively.

Foot Rot

  • It is also referred to as foul-in-the foot.
  • Animals attacked: cattle, sheep and goats.
  • However, it is most serious in sheep.
  • Cause: Bacteria (Fusiformis necrophorus and Fusiformis nodosus).

Symptoms

  • Animal’s foot becomes swollen.
  • Lameness is observed.
  • Pus and rotten smell come out of the hoof.
  • Sheep are found kneeling while grazing when the front feet are affected.
  • Animals spend most of their time lying down when the hind feet are affected.
  • Emaciation due to lack of feeding.

 

Control

  • Hygiene in the living places.
  • Regular foot examination and hoof trimming.
  • Use of a foot bath of copper sulphate solution at 5-10% solution or formalin at 2-5% solution.
  • Treating wounds on the feet with antiseptics.
  • Affected animals should be given antibiotic injections.
  • Isolation of sick animals from healthy ones.
  • Avoid dampness and muddy conditions.

Contagious Abortion (Brucellosis/ Bangs Disease)

  • Animals attacked: cattle, sheep, goats and pigs.
  • It also affects ma
  • Cause: Bacteria
  • Brucella abortus in cattle,
  • Brucella suis in pigs
  • Brucella malitensis in goats and sheep.

Symptoms

  • Spontaneous abortion or premature birth.
  • Retained placenta if abortion occurs during the later stages of pregnancy.
  • Infertility in cows while bulls have low libido and inflamed testis also known as orchitis.
  • A yellowish brown, slimy, odourless discharge from the vulva may occur after the abortion.

Control

  • Use of artificial insemination.
  • Slaughtering affected animals followed by proper disposal of their carcasses.
  • The attendant to the animals should avoid contact with the aborted foetus.
  • A blood test should be carried out for all breeding animals to detect the infected ones.
  • Hygiene in the animals’ houses.

Scours (white Scours)

  • Animals atacked: calves, piglets, lambs and kids.
  • Cause: A bacterium which attacks young animals in the first week of life.

Symptoms

  • White or yellowish diarrhoea.
  • Pungent smelling faeces.
  • Fever.
  • Anorexia/loss of appetite.
  • Listlessness.
  • Sunken eyes.
  • Undigested milk and mucus with blood spots observed in the faeces.
  • Faecal matter sticks to the hind quarters.
  • Sudden death if no treatment is given.

Control

  • Maintaining hygiene in the young animal housing units.
  • Avoiding dampness on the floor of the house.
  • Fingers of the attendant training calves to drink milk from a bucket must be disinfected.
  • Calving should be carried out in a clean area.
  • Have separate attendants for the infected calves to prevent disease spread.
  • Replacing milk with warm water mixture.
  • Treating affected animals with antibiotics.

Black Quarter

  • It is also known as black leg.
  • Animals attacked: All ruminants aged between 8 – 18 months.
  • Cause: Bacteria (Clostridium chauvei and Chauvei septicum)

Symptoms

  • Lameness.
  • Fever.
  • Fast and heavy breathing.
  • Cracking on the swollen parts if touched.
  • Swelling of the affected parts usually the hindquarters, shoulders and chest or back.
  • Dullness.
  • Anorexia.
  • Grunting and grinding of teeth.
  • Animal stops chewing cud.

Control

  • Treating with recommended antibiotics.
  • Vaccinating using black quarter vaccine known as blanthax.
  • Burying the carcass deep or burning it completely.

Mastitis

  • Is an inflammation of the udder.
  • Animals attacked: Goats, cows, pigs and human beings.
  • Cause: Bacteria (Streptococcus spp. or Staphylococcus spp.)

Predisposing Factors:

  • Incomplete milking.
  • Injuries on the udder and teats.
  • Weak sphincter muscles of the teats allowing free flow of milk.

Symptoms

  • Milk is watery, blood stained or clotted.
  • Swollen udder

Control

  • Proper milking techniques.
  • Treatment by use of antibiotics.
  • Culling of animals which are often attacked.

Anthrax

  • Attacks all domestic animals.
  • Cause: Bacteria (Bacillus anthracis)

Symptoms

  • Sudden death.
  • High fever.
  • Grinding of the teeth.

Pneumonia

  • It is an inflammation of the lungs.
  • Animals attacked: Calves, kids, lambs, piglets and poultry.

Cause:

  • Bacteria (Mycoplasma mycoides)
  • dust
  • worms in the lungs.

Symptoms

  • Dullness.
  • Anorexia/loss of appetite.
  • Staring coat.
  • Emaciation.
  • Breathing rapidly.
  • Abnormal lung sounds when breathing.
  • Coughing if the chest is pressed.
  • Fluctuating body temperature.
  • Nasal discharge.

Control

  • Keeping young animals in warm pens.
  • Proper sanitation.
  • Isolation of the affected animals.
  • Treating using antibiotics.

 

Viral Diseases

  • Rinderpest.
  • Foot and mouth disease (FMD).
  • New Castle
  • Fowl pox
  • Gumboro
  • African swine fever

Rinderpest

  • Animal attacked: Cattle and wild game.
  • Cause: virus.

Symptoms

  • Harsh staring coat.
  • Rise in temperature.
  • Eye discharge (Lachrimation)
  • Diarrhoea and dysentery.
  • Ulcers in the mouth.

Foot and Mouth Disease

  • Animals attacked: Cattle, sheep, goats and pigs.
  • Cause: Virus .

Symptoms

  • Sharp rise in temperature.
  • Blisters in the mouth, hooves, udder and teats.
  • Loss of appetite.

Control

  • Vaccination.
  • Quarantine
  • nursing wounds with disinfectant.

New Castle

  • Animals attacked: Poultry.
  • Cause: Virus.

Symptoms

  • Difficulties in breathing.
  • Beaks remain wide open and necks are strained.
  • Birds become dull.
  • The birds stand with eyes closed all the time.
  • Anorexia/loss of appetite.
  • Nasal discharges which force the birds to shake their heads to clear it.
  • Birds walk with a staggering motion.
  • Paralysis of wings and legs may occur.
  • Birds have their beaks and wings down.
  • Birds produce watery greenish diarrhoea.
  • Birds lay soft shelled eggs.

Control

  • Killing all birds and burning them followed by cleaning and disinfecting the houses before bringing in new stock.
  • Vaccination should be done during the first 6 weeks and then 2-3 months later.
  • Quarantine.

FowlPox

  • Animals affected: Poultry.
  • Cause: A virus known as avian fox.

Symptoms

Two types of fowl pox with different symptoms.

  • Cutaneous type
  • Diptheritic type

The cutaneous type affects the skin and has the following signs:

  • Injuries on the combs and wattles, legs, vent and under the wings.
  • Loss appetite.

The diptheritic type affects internal membranes and has the following symptoms:

  • Injuries in the inside of the throat and mouth membranes resulting in difficult breathing and swallowing.
  • Eyes and nose produces a watery liquid.
  • Loss of appetite.
  • Dullness.
  • Emaciation.

Control

  • Killing all affected birds followed by proper disposal of their carcasses.
  • Vaccinating remaining healthy birds.

Gumboro

  • It is also referred to as poultry AIDS.
  • Animals attacked: Poultry.
  • Cause: A virus known as Birma virus.

Symptoms

  • The glands above the vent (bursa) become swollen.
  • Drop in egg production.
  • Birds develop respiratory distress.
  • Loss of appetite.
  • Low water intake by birds.
  • Loss of immunity making the birds more susceptible to opportunistic diseases.

Control

  • Vaccination.
  • Administering vitamins and especially

African Swine Fever

  • Animals attacked: All domesticated pigs.
  • Cause: A virus known as Irido virus.

Symptoms

  • Fever.
  • Loss of appetite.
  • Depression/dullness.
  • Emaciation.
  • Coughing.
  • Nasal discharge.
  • Diarrhoea in serious conditions.

Control

  • Vaccination.
  • Quarantine.
  • Killing all affected animals and proper disposal of their carcasses.
  • Double fencing to keep wild animals away.

Nutritional Diseases/Disorders

Milk Fever

  • It is a non-infectious disease brought about by calcium deficiency in animals which have recently given birth.
  • Animals attacked: Cows, goats and pigs that have recently given birth.

Causes:

  • Due to low calcium levels in the blood.
  • Which leads to an increase in the magnesium and sugar level in the blood.
  • Mostly occurs in high producing cows in the first few months of lactation.
  • This is because these animals loose more calcium through milk secretion than they are getting from the diet.

Symptoms

  • Dullness.
  • Muscular twitching causing the animal to tremble.
  • Staggering as the animals move.
  • Animal falls down ands becomes unconscious.
  • The animal lies down on its side and the whole body stiffens.
  • Body functions such as urination, defecation and milk secretion stops.
  •  Stomach contents are drawn into the mouth which later cause lung fever when breathing in.
  • Loss of appetite.

Treatment

  • Intravenous injection of soluble calcium salt in form of calcium boro-gluconate ,60gms dissolved in 500cc of water.
  • Keeping the animal in a comfortable position on its sternum.
  • Giving fresh water.

Note: The animals suffering from milk fever should not be given medicine orally for   the following reasons:

  • It will not be able to swallow medicine.
  • The medicine may get into the lungs thereby promoting lung fever.

Control

  • Partial milking for the first 10 days.
  • High yielding cows should be given rations containing phosphorus and calcium.
  • Giving high doses of Vitamin D.

Bloat

  • Animals attacked: Cattle and sheep.
  • Cause: Accumulation of gases as a result of fermentation in the rumen.

Symptoms

  • The left side is blown up.
  • Sudden death.

Control

  • Relieve by use of trocar and cannula.
  • Chasing the animal around if noticed early.
  • Drenching by use of stop bloat.
  • Feeding ruminants with dry roughages during the wet season before grazing on lush pastures.

Maths Grade 6 Lesson Plans Free Downloads

Maths Grade 6 Lesson Plans Free Downloads

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
           

 

STRAND:                                                                                                                                                                                                                                                                               SUB STRAND:                                                                                                                                                                                                                                                                       

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

 

KEY INQUIRY QUESTION (S)

 

LEARNING RESOURCES

 

ORGANISATION OF LEARNING

 

INTRODUCTION

 

LESSON DEVELOPMENT STEP 1

 

 

 

STEP 2

 

 

 

STEP 3

 

 

 

CONCLUSION:

 

 

 

EXTENDED ACTIVITIES:

 

REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: READING NUMBERS IN SYMBOLS

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Read numbers in symbols up to 100,000 in words in real life
  2. Make a number chart and read the numbers he/she has formed
  3. Appreciate use of whole numbers in real life

 

KEY INQUIRY QUESTION (S)

How do you read numbers in symbols? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 5-7 Number cards, place value charts and an abacus ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Guide learners to represent numbers in an abacus or a place value chart and read them. LESSON DEVELOPMENT

STEP 1

Using number cards, guide learners to create six digit numbers and write them down.

  • Learners will develop creativity and imagination as they form six digit numbers STEP 2

Guide learners to do group activity on page 5 in the learner’s book

STEP 3

Guide learners to discuss example 5 and 6 on page 5 and 6 in the learner’s book.

  • Social cohesion will be achieved as learner’s work together irrespective of their backgrounds
  • Respect and unity will also be developed as learners work together STEP 4

Guide learners to work out practise exercise on page 6 and 7 in the learner’s book. Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to create numbers and read them in symbols during their free time REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: READING NUMBERS IN SYMBOLS

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Read numbers in symbols up to 100,000 in words in real life
  2. Make a number chart and read the numbers he/she has formed
  3. Appreciate use of whole numbers in real life

 

KEY INQUIRY QUESTION (S)

How do you read numbers in symbols? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 5-7 Number cards, place value charts and an abacus ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Guide learners to represent numbers in an abacus or a place value chart and read them. LESSON DEVELOPMENT

STEP 1

Using number cards, guide learners to create six digit numbers and write them down.

  • Learners will develop creativity and imagination as they form six digit numbers STEP 2

Guide learners to do group activity on page 5 in the learner’s book

STEP 3

Guide learners to discuss example 5 and 6 on page 5 and 6 in the learner’s book.

  • Social cohesion will be achieved as learner’s work together irrespective of their backgrounds
  • Respect and unity will also be developed as learners work together STEP 4

Guide learners to work out practise exercise on page 6 and 7 in the learner’s book. Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to create numbers and read them in symbols during their free time

 

STRAND: NUMBERS

SUB STRAND: READING NUMBERS IN SYMBOLS

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Read numbers in symbols up to 100,000 in words in real life
  2. Make a number chart and read the numbers he/she has formed
  3. Appreciate use of whole numbers in real life

 

KEY INQUIRY QUESTION (S)

How do you read numbers in symbols? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 5-7 Number cards, place value charts and an abacus ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Guide learners to represent numbers in an abacus or a place value chart and read them. LESSON DEVELOPMENT

STEP 1

Using number cards, guide learners to create six digit numbers and write them down.

  • Learners will develop creativity and imagination as they form six digit numbers STEP 2

Guide learners to do group activity on page 5 in the learner’s book

STEP 3

Guide learners to discuss example 5 and 6 on page 5 and 6 in the learner’s book.

  • Social cohesion will be achieved as learner’s work together irrespective of their backgrounds
  • Respect and unity will also be developed as learners work together STEP 4

Guide learners to work out practise exercise on page 6 and 7 in the learner’s book. Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to create numbers and read them in symbols during their free time

 

STRAND: NUMBERS

SUB STRAND: READING AND WRITING NUMBERS IN WORDS

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Read, write and relate numbers in symbols up to 100,000 in words in real life
  2. Use numbers up to hundreds of thousands in real
  3. Appreciate use of whole numbers in real life

 

KEY INQUIRY QUESTION (S)

How do you read and write numbers in words? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 7-9 Number cards, place value charts and an abacus ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson Learners to form six digit numbers

  • Learners will develop creativity and imagination as they form six digit numbers LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activity in the learner’s book page 7

  • This activity links languages as learners read and write numbers in STEP 2

Guide learners to discuss examples 7 and 8 in the learner’s book page 8

  • Respect and unity will be achieved as learners work together in groups

STEP 3

Guide learners to read and write numbers up to 100,000 in words

  • This will help develop critical thinking and problem STEP 4

Guide learners to work out practise exercise 4 in the learner’s book.

Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to read and write numbers up to hundreds of thousands during their free time

 

STRAND: NUMBERS

SUB STRAND: READING AND WRITING NUMBERS IN WORDS

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Read, write and relate numbers in symbols up to 100,000 in words in real life
  2. Use numbers up to hundreds of thousands in real
  3. Appreciate use of whole numbers in real life

 

KEY INQUIRY QUESTION (S)

How do you read and write numbers in words? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 7-9 Number cards, place value charts and an abacus ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson Learners to form six digit numbers

  • Learners will develop creativity and imagination as they form six digit numbers LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activity in the learner’s book page 7

  • This activity links languages as learners read and write numbers in STEP 2

Guide learners to discuss examples 7 and 8 in the learner’s book page 8

  • Respect and unity will be achieved as learners work together in groups

STEP 3

Guide learners to read and write numbers up to 100,000 in words

  • This will help develop critical thinking and problem STEP 4

Guide learners to work out practise exercise 4 in the learner’s book.

Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to read and write numbers up to hundreds of thousands during their free time

 

STRAND: NUMBERS

SUB STRAND: READING AND WRITING NUMBERS IN WORDS

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Read, write and relate numbers in symbols up to 100,000 in words in real life
  2. Use numbers up to hundreds of thousands in real
  3. Appreciate use of whole numbers in real life

 

KEY INQUIRY QUESTION (S)

How do you read and write numbers in words? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 7-9 Number cards, place value charts and an abacus ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson Learners to form six digit numbers

  • Learners will develop creativity and imagination as they form six digit numbers LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activity in the learner’s book page 7

  • This activity links languages as learners read and write numbers in STEP 2

Guide learners to discuss examples 7 and 8 in the learner’s book page 8

  • Respect and unity will be achieved as learners work together in groups

STEP 3

Guide learners to read and write numbers up to 100,000 in words

  • This will help develop critical thinking and problem STEP 4

Guide learners to work out practise exercise 4 in the learner’s book.

Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to read and write numbers up to hundreds of thousands during their free time REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: ARRANGING NUMBERS IN ASCENDING ORDER

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Arrange numbers in an ascending order
  2. Make number cards and arrange numbers in an ascending
  3. Appreciate the importance of ascending numbers

 

KEY INQUIRY QUESTION (S)

How do you order numbers?

How do you arrange numbers in an ascending order? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 9-11 Number cards, number line and Manila paper ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson Learners to form 5 digit numbers

  • Learners will develop creativity and imagination as they form 5 digit numbers LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 9

  • Learners will develop creativity and imagination as they arrange in ascending order STEP 2

Guide learners to discuss examples 9 and 10 in the learner’s book page 10

  • This will promote communication and collaboration

STEP 3

Guide learners to arrange the numbers in an ascending order

 

STEP 4

Guide learners to work out practise exercise 5 in the learner’s book page 10 and 11 Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to order in ascending order during their free time

 

REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: ARRANGING NUMBERS IN ASCENDING ORDER

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Arrange numbers in an descending order
  2. Make number cards and arrange numbers in descending
  3. Appreciate the importance of descending numbers

 

KEY INQUIRY QUESTION (S)

How do you order numbers?

How do you arrange numbers in an descending order? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 11-13 Number cards, number line and Manila paper ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson Learners to form 5 digit numbers

  • Learners will develop creativity and imagination as they form 5 digit numbers LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 11

  • Learners will develop creativity and imagination as they arrange in descending order STEP 2

Guide learners to discuss examples 11 and 12 in the learner’s book page 12

  • This will promote communication and collaboration

STEP 3

Guide learners to arrange the numbers in an descending order

 

STEP 4

Guide learners to work out practise exercise 5 in the learner’s book page 10 and 11 Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to order in ascending order during their free time Learners to play a digital game involving ordering numbers

 

REFLECTION ON THE LESSON:

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6      

 

STRAND: NUMBERS

SUB STRAND: ARRANGING NUMBERS IN ASCENDING ORDER

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Round off numbers to the nearest thousands
  2. Make a number card, draw a number line and pick a number card and match it to its positions on the number
  3. Appreciate use of whole numbers in real life situations

 

KEY INQUIRY QUESTION (S)

What do you consider when rounding off numbers to the nearest thousand? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 14-15 Number line and Manila paper, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

 

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 14

  • Learners will develop critical thinking and problem solving as they round off numbers

STEP 2

Guide learners to discuss examples 13 and 14 in the learner’s book page 14 and 15

  • This will help develop communication and collaboration

STEP 3

Teacher to guide learners to use video clips on rounding off numbers.

  • Digital literacy is developed

 

STEP 4

Guide learners to work out practise exercise 7 in the learner’s book page 15 Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to practise rounding off numbers during their free time REFLECTION ON THE LESSON:

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6 4    

 

STRAND: NUMBERS

SUB STRAND: rounding off numbers to the nearest thousands

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Round off numbers to the nearest thousands
  2. Make a number card, draw a number line and pick a number card and match it to its positions on the number
  3. Appreciate use of whole numbers in real life situations

 

KEY INQUIRY QUESTION (S)

What do you consider when rounding off numbers to the nearest tens of thousand? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 16-17 Number line and Manila paper, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

 

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 16

  • Learners will develop critical thinking and problem solving as they around off numbers

STEP 2

Guide learners to discuss examples 15 and 16 in the learner’s book page 16 and 17

  • This will help develop communication and collaboration

STEP 3

Teacher to guide learners to use video clips on rounding off numbers .

  • Digital literacy is developed
  • Unity and cohesion will developed as learners work together in groups

 

STEP 4

Guide learners to work out practise exercise 8 in the learner’s book page 17 Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to practise rounding off numbers during their free time REFLECTION ON THE LESSON:

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6      

 

STRAND: NUMBERS

SUB STRAND: Squares

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Apply square of numbers up to 100 in different situations
  2. Draw a square grid and work out the total number of the small square
  3. Appreciate the meaning of square number

 

KEY INQUIRY QUESTION (S)

How do you compute the square of a number? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 16-17 Multiplication tables number cards, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson Guide learners through multiplication table LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 18

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to identity that squares of a number is the number you get when you multiply a number by itself.

  • Learning to learn will be developed as learners identify the square of numbers

STEP 3

Guide learners to discuss example 17 and 18 in groups on page 18 and 19 in the learners book

  • Unity and cohesion will developed as learners work together in groups

 

STEP 4

Guide learners to work out practise exercise 9 in the learner’s book page 19 and 20 Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Guide learners to watch a video clip on squares of numbers up to 100.

  • This will promote digital literacy

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to practise application of squares of numbers up to 100 during free time

 

REFLECTION ON THE LESSON:

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6      

 

STRAND: NUMBERS

SUB STRAND: Squares

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Apply square of numbers up to 100 in different situations
  2. Draw a square grid and work out the total number of the small square
  3. Appreciate the meaning of square number

 

KEY INQUIRY QUESTION (S)

How do you compute the square of a number? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 16-17 Multiplication tables number cards, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson Guide learners through multiplication table LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 18

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to identity that squares of a number is the number you get when you multiply a number by itself.

  • Learning to learn will be developed as learners identify the square of numbers

STEP 3

Guide learners to discuss example 17 and 18 in groups on page 18 and 19 in the learners book

  • Unity and cohesion will developed as learners work together in groups

 

STEP 4

Guide learners to work out practise exercise 9 in the learner’s book page 19 and 20 Teacher to go goes round marking the books and assisting the weak learners

 

STRAND: NUMBERS

SUB STRAND: Squares

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Apply square of numbers up to 100 in different situations
  2. Draw a square grid and work out the total number of the small square
  3. Appreciate the meaning of square number

 

KEY INQUIRY QUESTION (S)

How do you compute the square of a number? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 16-17 Multiplication tables number cards, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson Guide learners through multiplication table LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 18

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to identity that squares of a number is the number you get when you multiply a number by itself.

  • Learning to learn will be developed as learners identify the square of numbers

STEP 3

Guide learners to discuss example 17 and 18 in groups on page 18 and 19 in the learners book

  • Unity and cohesion will developed as learners work together in groups

 

STEP 4

Guide learners to work out practise exercise 9 in the learner’s book page 19 and 20 Teacher to go goes round marking the books and assisting the weak learners

 

CONCLUSION:

Guide learners to watch a video clip on squares of numbers up to 100.

  • This will promote digital literacy

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to practise application of squares of numbers up to 100 during free time REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: Squares roots

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Apply square roots of perfect numbers up to 10, 000 in different situations
  2. Calculate the square root of whole numbers by using a factor
  3. Appreciate the use of factor tree to work out the square root.

 

KEY INQUIRY QUESTION (S)

How do you compute the square root of a number? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 21-22 Multiplication tables number cards, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson of squares Guide learners through multiplication table LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 21

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to draw shapes using a 1cm grid paper

  • This will help them achieve creativity and imagination STEP 3

Guide learners to identify that square root of a number is the number you multiplied by itself to get a product.

  • Learning to learn will be developed as learners identify the squares roots of

STEP 4

Guide learners to discuss example 19 and 20 in groups on page 21 and 22 in the learner’s book

  • Unity and cohesion will developed as learners work together in groups STEP 5

Guide learners to work out practise exercise 10 in the learner’s book page 22 Teacher to go goes round marking the books and assisting the weak learners

 

STRAND: NUMBERS

SUB STRAND: Squares roots

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Apply square roots of perfect numbers up to 10, 000 in different situations
  2. Calculate the square root of whole numbers by using a factor
  3. Appreciate the use of factor tree to work out the square root.

 

KEY INQUIRY QUESTION (S)

How do you compute the square root of a number? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 21-22 Multiplication tables number cards, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson of squares Guide learners through multiplication table LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 21

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to draw shapes using a 1cm grid paper

  • This will help them achieve creativity and imagination STEP 3

Guide learners to identify that square root of a number is the number you multiplied by itself to get a product.

  • Learning to learn will be developed as learners identify the squares roots of

STEP 4

Guide learners to discuss example 19 and 20 in groups on page 21 and 22 in the learner’s book

  • Unity and cohesion will developed as learners work together in groups STEP 5

Guide learners to work out practise exercise 10 in the learner’s book page 22 Teacher to go goes round marking the books and assisting the weak learners CONCLUSION:

Guide learners to watch a video clip on squares of numbers up to 100.

  • This will promote digital literacy

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to practise application of squares of numbers up to 100 during free time REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: Squares roots

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Apply square roots of perfect numbers up to 10, 000 in different situations
  2. Calculate the square root of whole numbers by using a factor
  3. Appreciate the use of factor tree to work out the square root.

 

KEY INQUIRY QUESTION (S)

How do you compute the square root of a number? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 21-22 Multiplication tables number cards, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson of squares Guide learners through multiplication table LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 21

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to draw shapes using a 1cm grid paper

  • This will help them achieve creativity and imagination STEP 3

Guide learners to identify that square root of a number is the number you multiplied by itself to get a product.

  • Learning to learn will be developed as learners identify the squares roots of

STEP 4

Guide learners to discuss example 19 and 20 in groups on page 21 and 22 in the learner’s book

  • Unity and cohesion will developed as learners work together in groups STEP 5

Guide learners to work out practise exercise 10 in the learner’s book page 22 Teacher to go goes round marking the books and assisting the weak learners CONCLUSION:

Guide learners to watch a video clip on squares of numbers up to 100.

  • This will promote digital literacy

Teacher to review the lesson by asking oral questions

 

EXTENDED ACTIVITIES:

Learners to practise application of squares of numbers up to 100 during free time REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: multiplication of up to a 4 digit number by a 2 digit number

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Multiply a 4 digit number by a 2 digit number in real life situations
  2. Make number cards, pick a card and work out the multiplication
  3. Have fun and enjoy working out multiplications of whole

KEY INQUIRY QUESTION (S)

Where is multiplication used in daily life? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 23-28 Multiplication tables counters, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Display the multiplication table and ask learners oral questions on multiplication. Guide learners through multiplication table

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 23 and share their answers

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to multiply 4 digit numbers by 1 digit numbers

  • This will help them achieve critical thinking and problem solving STEP 3

Guide learners to multiply numbers by 2 digit numbers without regrouping

  • Creativity and imagination will be developed as learners use different methods of multiplication

STEP 4

Guide learners to multiply 4 digit numbers by 2 digit numbers with regrouping

  • Responsibility will be achieved as learners work out multiplication STEP 5

Guide learners in groups to discuss examples 1,2,3,4,5 and 6 on page 23,24,25 and 27 in the learners book

CONCLUSION

Guide learners to work out practise exercise 1,2 and 3 in the learner’s book page 24-28 Teacher to go goes round marking the books and assisting the weak learners EXTENDED ACTIVITIES:

Learner’s to use the skill acquired to work out the total number of desks and chairs in classroom.

REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: multiplication of up to a 4 digit number by a 2 digit number

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Multiply a 4 digit number by a 2 digit number in real life situations
  2. Make number cards, pick a card and work out the multiplication
  3. Have fun and enjoy working out multiplications of whole

KEY INQUIRY QUESTION (S)

Where is multiplication used in daily life? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 23-28 Multiplication tables counters, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Display the multiplication table and ask learners oral questions on multiplication. Guide learners through multiplication table

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 23 and share their answers

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to multiply 4 digit numbers by 1 digit numbers

  • This will help them achieve critical thinking and problem solving STEP 3

Guide learners to multiply numbers by 2 digit numbers without regrouping

  • Creativity and imagination will be developed as learners use different methods of multiplication

STEP 4

Guide learners to multiply 4 digit numbers by 2 digit numbers with regrouping

  • Responsibility will be achieved as learners work out multiplication STEP 5

Guide learners in groups to discuss examples 1,2,3,4,5 and 6 on page 23,24,25 and 27 in the learners book

CONCLUSION

Guide learners to work out practise exercise 1,2 and 3 in the learner’s book page 24-28 Teacher to go goes round marking the books and assisting the weak learners EXTENDED ACTIVITIES:

Learner’s to use the skill acquired to work out the total number of desks and chairs in classroom.

REFLECTION ON THE LESSON:

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6 3    

 

STRAND: NUMBERS

SUB STRAND: multiplication of up to a 4 digit number by a 2 digit number

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Multiply a 4 digit number by a 2 digit number in real life situations
  2. Make number cards, pick a card and work out the multiplication
  3. Have fun and enjoy working out multiplications of whole

KEY INQUIRY QUESTION (S)

Where is multiplication used in daily life? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 23-28 Multiplication tables counters, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Display the multiplication table and ask learners oral questions on multiplication. Guide learners through multiplication table

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 23 and share their answers

  • Communication and collaboration will developed as learners work in groups STEP 2

Guide learner’s to multiply 4 digit numbers by 1 digit numbers

  • This will help them achieve critical thinking and problem solving STEP 3

Guide learners to multiply numbers by 2 digit numbers without regrouping

  • Creativity and imagination will be developed as learners use different methods of multiplication

STEP 4

Guide learners to multiply 4 digit numbers by 2 digit numbers with regrouping

  • Responsibility will be achieved as learners work out multiplication STEP 5

Guide learners in groups to discuss examples 1,2,3,4,5 and 6 on page 23,24,25 and 27 in the learners book

CONCLUSION

Guide learners to work out practise exercise 1,2 and 3 in the learner’s book page 24-28 Teacher to go goes round marking the books and assisting the weak learners EXTENDED ACTIVITIES:

Learner’s to use the skill acquired to work out the total number of desks and chairs in classroom.

REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: estimating product by rounding off numbers to the nearest ten and by using compatibility of numbers

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Estimate products of numbers to the nearest ten and by using compatibility of numbers
  2. Make number cards, pick a card, round of each number on the card to the nearest ten and multiply the round off numbers to estimate the
  3. Have fun and enjoy estimating product by rounding off factors

KEY INQUIRY QUESTION (S)

How can you estimate a product by rounding off numbers? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 28-31 Multiplication tables cards, IT devices

ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Display the multiplication table and practise cards to the learners LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 28 and share their answers

  • The activities will help learners develop critical thinking and problem solving as they estimate products of numbers by rounding off to the nearest ten

STEP 2

Guide learner’s to estimate products by rounding off the numbers to the nearest 10

  • Social cohesion will be developed as learners work together irrespective of their backgrounds

STEP 3

Guide learners to discuss example 7 and 8 on page 28-29 in the learner’s book

  • This will help them develop communication and collaboration

STEP 4

Guide learners to estimate products by use of compatible numbers. Learners to understand that compatible numbers are numbers that are easy to add, subtract, multiply or divide mentally

STEP 5

Guide learners in groups to discuss examples 9 and 10 on page 30 in the learners book CONCLUSION

Guide learners to work out practise exercise 4, 5 and 6 in the learner’s book page 30-31 Teacher to go goes round marking the books and assisting the weak learners EXTENDED ACTIVITIES:

Learner’s to use the skill acquired to estimate the product of different numbers REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: estimating product by rounding off numbers to the nearest ten and by using compatibility of numbers

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Estimate products of numbers to the nearest ten and by using compatibility of numbers
  2. Make number cards, pick a card, round of each number on the card to the nearest ten and multiply the round off numbers to estimate the
  3. Have fun and enjoy estimating product by rounding off factors

KEY INQUIRY QUESTION (S)

How can you estimate a product by rounding off numbers? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 28-31 Multiplication tables cards, IT devices

ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Display the multiplication table and practise cards to the learners LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 28 and share their answers

  • The activities will help learners develop critical thinking and problem solving as they estimate products of numbers by rounding off to the nearest ten

STEP 2

Guide learner’s to estimate products by rounding off the numbers to the nearest 10

  • Social cohesion will be developed as learners work together irrespective of their backgrounds

STEP 3

Guide learners to discuss example 7 and 8 on page 28-29 in the learner’s book

  • This will help them develop communication and collaboration

STEP 4

Guide learners to estimate products by use of compatible numbers. Learners to understand that compatible numbers are numbers that are easy to add, subtract, multiply or divide mentally

STEP 5

Guide learners in groups to discuss examples 9 and 10 on page 30 in the learners book CONCLUSION

Guide learners to work out practise exercise 4, 5 and 6 in the learner’s book page 30-31 Teacher to go goes round marking the books and assisting the weak learners EXTENDED ACTIVITIES:

Learner’s to use the skill acquired to estimate the product of different numbers REFLECTION ON THE LESSON:

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6 1    

 

STRAND: NUMBERS

SUB STRAND: estimating product by rounding off numbers to the nearest ten and by using compatibility of numbers

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Make patterns involving multiplication of numbers not exceeding 10,000 in different situations
  2. Identify multiplication
  3. Have fun and creating multiplication

KEY INQUIRY QUESTION (S)

How can you create patterns involving multiplication? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 31-33 Multiplication tables, number cards, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Put the learners in pairs and let them discover the rule of the pattern LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 31 and share their answers on multiplication patterns

  • This will enhance communication and collaboration as well as the value of unity as learners work in groups

STEP 2

Guide learner’s to estimate products by rounding off the numbers to the nearest 10

  • Social cohesion will be developed as learners work together irrespective of their backgrounds

STEP 3

Guide learners to discuss examples 11 and 12 on page 31 and 32 in the leaner’s book

  • This will enhance values of love and respect as they work in groups

STEP 4

Guide learners to work out practise exercise 7 on page 32 and 33 in the learners book Teacher to go goes round marking the books and assisting the weak learners CONCLUSION

Guide learners to play a digital game involving multiplication

  • This promote digital literacy EXTENDED ACTIVITIES:

Learner’s to make patterns involving multiplication of numbers up to 10,000 during their free time

REFLECTION ON THE LESSON:

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6 2    

 

STRAND: NUMBERS

SUB STRAND: division of up to a 4 digit number by a 2 digit number

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Divide a 4 digit number by a 2 digit number without a remainder
  2. Use digital devices for learning more on division of whole
  3. Appreciate the use of division of whole numbers in real life

KEY INQUIRY QUESTION (S)

Where do we use division in real life? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 34-37 Multiplication tables, number cards, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Write a division sentence without a remainder and learners to work out using counters LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 34 and share their answers

  • This will enhance communication and collaboration as well as the value of unity as learners work in groups

STEP 2

Guide learner’s to discuss examples 1 and 2 on page 34-35 in the learners book. Learners to divide numbers without a remainder

STEP 3

Guide learners to work out practise exercise 1 on page 35 in the learner’s book. STEP 4

Guide the learners in groups to discuss examples 3 and 4 on page 36 in the learners book. Learners to divide numbers with remainder

  • Learners will develop critical thinking and problem solving as they carry out division.

STEP 5

Guide learners to work out practise exercise 2 on page 36 and 37 in the learner,s book Teacher to go goes round marking the books and assisting the weak learners CONCLUSION

Guide learners to play a digital game involving multiplication

  • This promote digital literacy EXTENDED ACTIVITIES:

Learners to use the skill acquired to work out questions involving divisions during their free time

REFLECTION ON THE LESSON:

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6 3    

 

STRAND: NUMBERS

SUB STRAND: division of up to a 4 digit number by a 3 digit number

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Divide a 4 digit number by a 3 digit number without a remainder
  2. Use digital devices for learning more on division of whole
  3. Appreciate the use of division of whole numbers in real life

KEY INQUIRY QUESTION (S)

Where do we use division in real life? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 34-37 Multiplication tables, number cards, counters, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Put learners in pairs to discuss division strategies that they know LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 37 and share their answers

  • This will enhance communication and collaboration as well as the value of unity as learners work in groups

STEP 2

Guide learner’s to discuss teacher’s examples on the chalk board. Learners to divide the numbers without a remainder

STEP 3

.guide the learners to work out practise exercise 3 on page 38 in the learners book STEP 4

Guide the learners in groups to discuss examples 7 and 8 on page 39 in the learner’s book. Learners to divide numbers with remainder

  • Learners will develop critical thinking and problem solving as they carry out division.

 CONCLUSION

Guide learners to work out practise exercise 4 on page 39 and 40 in the learner’s book Teacher to go goes round marking the books and assisting the weak learners

 

EXTENDED ACTIVITIES:

Learners to use the skill acquired to work out questions involving divisions during their free time

 

STRAND: NUMBERS

SUB STRAND: estimating quotient by rounding off the divisor and dividend to the nearest 10 SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Estimate quotients by rounding off the divided and divisor to the nearest ten in real life
  2. Demonstrate multiplication is the opposite of
  3. Have fun and enjoy estimating quotient by rounding off

KEY INQUIRY QUESTION (S)

How can we estimate quotients?

LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 40-41 Multiplication tables, number cards, counters, IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to recap the previous lesson

Put learners in pairs to discuss division strategies that they know LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 40. Learners to round off the divisor and the divide in each card to the nearest 10

  • This will enhance communication and collaboration as well as the value of unity as learners work in groups

STEP 2

Guide learner’s to discuss teacher’s examples on the chalk board.

 

STEP 3

Guide the learners in groups to discuss examples 9 and 10 on page 40 in the learner’s book

  • Learners will develop critical thinking and problem solving as they analyse and accept each other’s quotient estimates

 CONCLUSION

Guide learners to work out practise exercise 5 on page 41 in the learner’s book Teacher to go goes round marking the books and assisting the weak learners

 

EXTENDED ACTIVITIES:

Learners to apply the knowledge and skills to practise estimating quotient by rounding off numbers to the nearest tens during free time

 

REFLECTION ON THE LESSON:

 

STRAND: NUMBERS

SUB STRAND: combined operation

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Perform combined operation involving addition and subtraction
  2. Discuss how to work out combined operations
  3. Appreciate the use of whole numbers in real life situations

KEY INQUIRY QUESTION (S)

How can you work out questions involving combined operations? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 42-43 Practise cards, counters, IT devices

ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Ask oral questions involving combined operations LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 42 and share their answers

  • This will enhance communication and collaboration as well as the value of unity as learners work in groups

 

STEP 2

Guide learner’s to discuss examples 11 and 12 on page 42 and 43 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect will be enhanced as they work STEP 3

Guide learners to work out practise exercise 6 in the learners book page 43

.

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner ask oral questions to conclude the lesson.

 

EXTENDED ACTIVITIES:

Learners to perform combined operation involving addition and subtraction for further practise at home during their free time

 

STRAND: NUMBERS

SUB STRAND: combined operation

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Perform combined operation involving addition and subtraction and multiplication
  2. Discuss how to work out combined operations
  3. Appreciate the use of whole numbers in real life situations

KEY INQUIRY QUESTION (S)

How can you work out questions involving combined operations? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 44-45 Practise cards, puzzles, IT devices

ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Ask oral questions involving combined operations LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 44 and share their answers

  • The learners will develop critical thinking and problem solving as they fill in the puzzle
  • Social cohesion will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 13 and 14 on page 44 in learners book.

  • Learners will achieve communication and collaboration as they
  • The value of respect will be enhanced as they work STEP 3

Guide learners to work out practise exercise 7 in the learner’s book page 45

.

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner Ask oral questions to conclude the lesson.

 

EXTENDED ACTIVITIES:

Learners to perform combined operation involving addition, subtraction and multiplication for further practise at home during their free time

 

REFLECTION ON THE LESSON:                                                                              

 

STRAND: NUMBERS

SUB STRAND: combined operation

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Perform combined operation involving addition and subtraction, multiplication and division in different situations
  2. Discuss how to work out combined operations
  3. Appreciate the use of whole numbers in real life situations

KEY INQUIRY QUESTION (S)

How can you work out questions involving combined operations? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 45-47 Practise cards, IT devices

ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Ask oral questions involving combined operations LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 45 and share their answers

  • The learners will develop critical thinking and problem solving as they fill in the puzzle
  • Social cohesion will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 15 and 16 on page 46 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect will be enhanced as they work STEP 3

Guide learners to work out practise exercise 8 in the learner’s book page 46 and 47

.

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner Ask oral questions to conclude the lesson.

 

EXTENDED ACTIVITIES:

Learners to perform combined operation involving addition, subtraction, multiplication and division for further practise at home during their free time

 

REFLECTION ON THE LESSON:

 

 

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6      

 

STRAND: NUMBERS – fractions

SUB STRAND: LCM- least common multiple

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Identify Least Common Multiple (LCM) of given numbers in different situation
  2. Demonstrate addition of fractions using the
  3. Enjoy addition of fractions using

KEY INQUIRY QUESTION (S)

How do you determine LCM of a number LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 48-49 Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on multiples of numbers learnt in the previous grades

 

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 48 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 1 and 2 on page 48 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect will be enhanced as they work together.

 

STEP 3

Guide learners to work out practise exercise 1 in the learner’s book page 49

  • .the exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner Ask oral questions to conclude the lesson.

 

EXTENDED ACTIVITIES:

Learners to do more practise on LCM during their free time

 

STRAND: NUMBERS – fractions

SUB STRAND: Addition of fractions using LCM

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Identify Least Common Multiple (LCM) of given numbers in different situation
  2. Demonstrate addition of fractions using the
  3. Enjoy addition of fractions using

KEY INQUIRY QUESTION (S)

How do you determine LCM of a number? How do we add fractions using LCM LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 49-51 Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on identify LCM of numbers learnt in the previous lesson

 

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 49 and share their answers

  • This activity will helps learners develop critical thinking and problem solving
  • Social cohesion will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 3 and 4 on page 50-51 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Learners to discover that when adding fractions with different denominators, they should find LCM of the denominator first before adding

STEP 3

Guide learners to work out practise exercise 2 in the learner’s book page 51

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner Ask oral questions to conclude the lesson.

EXTENDED ACTIVITIES:

Learners to add fractions using LCM during their free time

 

STRAND: NUMBERS – fractions

SUB STRAND: Subtraction of fractions using LCM

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to:

  1. Identify Least Common Multiple (LCM) of given numbers in different situation
  2. Demonstrate subtraction of fractions using the
  3. Enjoy subtraction of fractions using

KEY INQUIRY QUESTION (S)

How do you determine LCM of a number? How do we subtract fractions using LCM? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 51-53 Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on addition of fractions using LCM learnt in the previous lesson

 

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 51 and share their answers

  • This activity will helps learners develop critical thinking and problem solving
  • Social cohesion will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 5 and 6 on page 52-53 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to discover that when subtracting fractions with different denominators, they should find LCM of the denominator first

STEP 3

Guide learners to work out practise exercise 3 in the learner’s book page 53

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner Ask oral questions to conclude the lesson.

EXTENDED ACTIVITIES:

Learners to subtract fractions using LCM during their free time

 

STRAND: NUMBERS – fractions

SUB STRAND: Addition of mixed numbers

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Convert mixed numbers into improper
  2. Practice addition of mixed
  3. Appreciate the use of addition of mixed numbers in real

KEY INQUIRY QUESTION (S)

  1. Where are fractions used in real life?
  2. How do you work out addition of mixed numbers LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 51-53

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on addition and subtraction of fractions using LCM learnt in the previous lesson

LESSON DEVELOPMENT STEP 1

Guide learners to do the group activities in the learner’s book page 54 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 7 and 8 on page 54-55 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work together. Guide the Learners to work out more examples of addition of mixed numbers on the chalkboard

STEP 3

Guide learners to work out practise exercise 4 in the learner’s book page 55

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

Learners to do more practise on addition of mixed numbers during their free time

 

STRAND: NUMBERS – fractions

SUB STRAND: Subtraction of mixed numbers

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Identify subtraction of mixed
  2. Practice subtraction of mixed
  3. Appreciate the use of subtraction of mixed numbers in real .

KEY INQUIRY QUESTION (S)

  1. Where are fractions used in real life?
  2. How do you work out subtraction of mixed numbers LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 55-57

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on addition of mixed numbers learnt in the previous lesson LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 55 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 9 and 10 on page 56 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to work out more examples of subtraction of mixed numbers on the chalkboard

STEP 3

Guide learners to work out practise exercise 5 in the learner’s book page 55-57

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

Learners to do more practise of subtraction of mixed numbers in different situation REFLECTION ON THE LESSON:

 

 

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6      

 

STRAND: NUMBERS – fractions

SUB STRAND: Reciprocals

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Define the meaning of reciprocal of
  2. Demonstrate reciprocal of
  3. Have fun and enjoy working out reciprocal of fractions.

KEY INQUIRY QUESTION (S)

How do you get reciprocal of a fraction LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 57-58

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on subtraction of mixed numbers learnt in the previous lesson LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 57 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 11 and 12 on page 57-58 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to work out more examples of reciprocal of fractions on the chalkboard STEP 3

Guide learners to work out practise exercise 6 in the learner’s book page 58

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

With the help of parents to do more practise of reciprocal of fractions at home

 

STRAND: NUMBERS – fractions

SUB STRAND: Reciprocals

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Define the meaning of reciprocal of
  2. Demonstrate reciprocal of
  3. Have fun and enjoy working out reciprocal of fractions.

KEY INQUIRY QUESTION (S)

How do you get reciprocal of a fraction LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 57-58

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on subtraction of mixed numbers learnt in the previous lesson LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 57 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 11 and 12 on page 57-58 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to work out more examples of reciprocal of fractions on the chalkboard STEP 3

Guide learners to work out practise exercise 6 in the learner’s book page 58

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

With the help of parents to do more practise of reciprocal of fractions at home REFLECTION ON THE LESSON:

 

 

 

STRAND: NUMBERS – fractions

SUB STRAND: Squares of fraction

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Define the meaning of square of a fraction.
  2. Demonstrate square of a
  3. Have fun and enjoy calculating square of a fraction

KEY INQUIRY QUESTION (S)

Where are squares of fractions used in real life? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 57-58

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on reciprocals of fractions learnt in the previous lesson LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 59 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 13,14 and 15 on page 59-60 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to work out more examples of squares of fraction on the chalkboard STEP 3

Guide learners to work out practise exercise 7 in the learner’s book page 60

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

Guide the learners to use skill acquired to work out questions involving squares of fractions

 

STRAND: NUMBERS – fractions

SUB STRAND: Equivalent of fractions

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Define the meaning of square of a fraction.
  2. Demonstrate square of a
  3. Have fun and enjoy calculating square of a fraction

KEY INQUIRY QUESTION (S)

What are fractions used in real life? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 61-62

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on squares of fractions learnt in the previous lesson LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 61 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 16 on page 61 in learner’s book.

Learning to learn will be promote as they convert fractions to equivalent fractions with denominator 100 in different situations

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to work out more examples of equivalent of fraction on the chalkboard so as to understand that equivalent fractions have different numerators and denominators but represent the same value

STEP 3

Guide learners to work out practise exercise 8 in the learner’s book page 61

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

Learners to represent equivalent fractions using real objects during free time REFLECTION ON THE LESSON:

 

 

STRAND: NUMBERS – fractions

SUB STRAND: Percentage of fraction

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Identify percentage as a
  2. Draw a square, shade some squares and calculate the percentage of shaded
  3. Appreciate the use of percentage as a

KEY INQUIRY QUESTION (S)

Where are percentage used in our day to day lives? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 62-62

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on equivalent of fractions learnt in the previous lesson LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 62 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 17 on page 62 in learner’s book.

Learning to learn will be promote as learners learn the symbol of percentage is %

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to work out more examples of percentage of fraction on the chalkboard so as the learners can understand that percentage means any quantity or number expressed as part of fraction.

STEP 3

Guide learners to work out practise exercise 9 in the learner’s book page 63

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

Guide the learners to do more practise on percentage fractions during their free time REFLECTION ON THE LESSON:

 

 

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6      

 

STRAND: NUMBERS – fractions

SUB STRAND: Conversion of fractions into percentage

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Convert fractions to
  2. Use digital devices for learning more on conversion of fractions to
  3. Have fun and enjoying conversion of fractions to .

KEY INQUIRY QUESTION (S)

How do you convert fraction into percentage? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 63-

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on percentage of fractions learnt in the previous lesson LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 63 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 18 and 19 on page in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to work out more examples on the chalkboard to understand that to convert fraction into percentage, multiply the given fraction by 100%

STEP 3

Guide learners to work out practise exercise 10 in the learner’s book page

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

Learners to convert fractions into percentage during their free time REFLECTION ON THE LESSON:

 

 

 

SCHOOL LEARNING AREA GRADE DATE TIME ROLL
  MATH 6      

 

STRAND: NUMBERS – fractions

SUB STRAND: Conversion of percentage into fractions

SPECIFIC LEARNING OUTCOMES: by the end of the lesson, the learner should be able to

  1. Convert percentages to
  2. Use digital devices for learning more on conversion on percentage to
  3. Have fun and enjoy converting percentage to fractions…

KEY INQUIRY QUESTION (S)

How do you convert percentage into fraction? LEARNING RESOURCES

Mentor mathematics learner’s book grade 6 page 65-66

Fraction chart, Practise cards, number cards, multiplication table IT devices ORGANISATION OF LEARNING

Learning will take place in an actual classroom. Learners will work individually, in pairs and small groups

INTRODUCTION

Teacher to review the previous lesson

Teacher to recap on conversion of fraction into percentage learnt in the previous lesson LESSON DEVELOPMENT

STEP 1

Guide learners to do the group activities in the learner’s book page 65 and share their answers

  • This activity will helps learners develop creativity and imagination
  • Social cohesion and love will also be achieved as learners work together irrespective of their

STEP 2

Guide learner’s to discuss examples 20 and 21 on page 65 in learner’s book.

  • Learners will achieve communication and collaboration as they
  • The value of respect and unity will be enhanced as they work

Guide the Learners to work out more examples on the chalkboard to discover a percentage is a fraction whose denominator is 100

STEP 3

Guide learners to work out practise exercise 11 in the learner’s book page 65

  • The exercise will enhance critical thinking and problem solving as they answer questions in the practise exercise

 CONCLUSION

Teacher to go goes round marking the books and assisting the weak learner

  • Responsibility will also be developed as they work and submit their work for marking Ask oral questions to conclude the

EXTENDED ACTIVITIES:

Learners to convert percentage into fraction during their free time REFLECTION ON THE LESSON:

 

 

Free History Notes, Exams, Schemes of Work, Lesson Plans: Form 1 to 4

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MOKASA II EXAMINATION ENGLISH PP3 PLUS ANSWERS IN PDF

Name…………………………………………………. Adm. No……………Class…………

101/3

ENGLISH

PAPER 3

(Creative Composition

And Essays Based on Set Texts)

Time: 2 ½ hours

MOKASA II EXAMINATION

Instruction to students:

  • Answer three questions only.
  • Questions one and two are
  • In question three choose only one of the optional texts you have prepared on.
  • Where a candidate presents work on more than optional text, only the first one to appear will be marked.
  • Each of your essays must not exceed 450
  • All answers should be written on in the answer booklet provided.
  • This paper consists of 2 printed pages.
  • Candidates should check the question paper to ascertain that all the pages are printed as indicated and that no questions are missing.
  • Candidates must answer the questions in English.

FOR OFFICIAL USE ONLY

STUDENT’S SCORE MAXIMUM SCORE QUESTION
  20 1
  20 2
  20 3
  60 TOTAL

 

  1. Creative composition

Either

(a) Writeacomposition ending with,

‘I heaved a sigh of relief.’

      Or

(b) ‘Students should be allowed to choose student council representatives in schools.’

Write a composition supporting or opposing the statement.

  1. Compulsory set text: Blossoms of the Savannah by Henry Ole Kulet

In life people have to fight for their space. Justify this statement using Minik ene Nkoitoi in Blossoms of the Savannah (20 marks)

  1. Either
  2. Memories We Lost and Other Stories.

Secrets and mistrust among people can be detrimental to their relationships. Using Dilman

Dila’s ‘Stones Bounce on Water’, write an essay to justify the truth of the statement.

Or

  1. ‘Juana’s steadfast spirit makes her a pillar of strength to her family.’ Drawing illustrations from The Pearl by Steinbeck, support the statement.



MARKING SCHEMES

  1. Creative composition

Either

(a) Writeacomposition ending with,

‘I heaved a sigh of relief.’

      Or

(b) ‘Students should be allowed to choose student council representatives in schools.’

Write a composition supporting or opposing the statement.

Marking Scheme

  1. Write a composition ending with,

     ‘I heaved a sigh of relief.’

Point of interpretation

The story should present an event/situation where someone suddenly feels happy because an unpleasant occurrence has been averted or ended.

  1. ‘Student leaders should be elected by students and not teachers.’

Write a composition supporting or opposing the statement.

Point of interpretation

The candidate should take a stand and argue for or against the input statement with supportive accounts.

Points for:-

  • Students are able to elect leaders who will succinctly articulate their issues.
  • Students know the strengths of individual students hence can constitute a strong team.
  • The leaders are likely to work effectively given the trust bestowed upon them by others.
  • Students are likely to offer total support to leaders they choose.

 

 

Points against:-

  • It needs a lot of capacity building on qualities of good leaders
  • Students might pick on leaders based on favouritism.
  • Can lead to lapse in discipline if the constituted team is weak/ inefficient.
  • Lapse in discipline is experienced since most students bully those they have elected to office especially if they point out their weaknesses.
  1. Compulsory set text: Blossoms of the Savannah by Henry Ole Kulet

In life people have to fight for their space. Justify this statement using MinikeneNkoitoi as seen in Blossoms of the Savannah (20 marks)

Introduction

Nothing is given on a silver platter. One must go out and create his or her own space. This is clearly seen in Blossoms of the Savannah, where MinikeneNkoitoi fights for her space in a male dominated society.

OR

In Blossoms of the Savannah, MinikeneNkoitoi fights to assert herself and have her voice heard in a male dominated society. For instance she stands up against retrogressive cultural practices like female genital mutilation.

(Any other suitable introduction) 2 marks

Points of Interpretation

  • She fights against retrogressive cultural practices like FGM and early marriage. This earns her several enemies in her society. She is given derogatory names like the ’wasp’
  • She empowers girls by establishing a resource center where girls learn life-saving skills. Girls are employed and equipped with skills that can make them independent. She also offers counseling services to those who have been traumatized by some experiences in life like being forcefully circumcised.
  • She is in the forefront of rescuing girls who have been held captive in the society. She organizes a rescue mission for Taiyo after she has been forcefully circumcised in readiness for marriage.
  • She provides educational opportunities to girls through sponsorship programs. After Resian and Taiyo have found their way to her place, she is able to organize for them to join Egerton university, hence attain their lifelong dream of pursuing education

CONCLUSION

In conclusion, it is evident that MinikeneNkoitoi fights for her space in a society that is trying to pull her down.

  1. a) Memories We Lost and Other Stories.

Secrets and mistrust among people can be detrimental to their relationships. Using DilmanDila’s‘Stones Bounce on Water’, write an essay to justify the truth of the statement.

Introduction

People who keep issues from one another are bound to have poor relations especially if the truth is uncovered. (Any relevant introduction).

Si         The secret affair between Peter and Chelsea creates a sense of mistrust in Winnie. Winnie almost drops her cup when Chelsea remarks that she would spend her next honeymoon there. Pg 152, ‘You won’t shut me up! There is something between you and Chelsea! This assertion is true as in the end Peter and Chelsea get married after Winnie’s death.

Sii       Simon secretly adds alcohol to Meg’s tea against Joe’s wishes. On pg 148, Joe had always suspected that Meg had secret bottles and on asking Simon he denies it. Joe looks at Simon with a sneer to show his disapproval. Meg is actually driven into alcoholism due to the mistrust that exists between her and the business partners. Simon says that he was sure Joe would reprimand Meg, pg 149.

Siii      Tim, Winnie’s Cousin, secretly plans Winnie’s murder so as to be a beneficiary of Winnie’s wealth. Pg 149, Winnie talks about the how Tim would inherit her money and when Winnie’s body is found and investigations are conducted, Okello the guard says that he was drugged, even though the evidence is scanty it is later discovered that Tim had contacted a poacher in Kenya before he got to Uganda

Siv.      Even after conspiring to murder Winnie and become heirs of her wealth, Tim and Peter do not trust each other and they disagree on how they are to share what they had acquired. They testify against one another making it easy for the courts to make a judgement, pg 163.

Sv.       Winnie mistrusts everybody who is around her. She believes someone wants to kill her so as to benefit from her wealth. When fire cracker goes off, she believes it was asset up for them to run so as someone would add poison to her tea. She cannot even eat the food prepared by the cooks since she believes it is poisoned. She even asks whether they would deposit her body at the pond, pg 152.

Conclusion

In conclusion, relationships shrouded in mistrust and secrets are bound to fail.

  1. ‘Juana’s steadfast spirit makes her a pillar of strength to her family.’ Drawing illustrations from The Pearl by Steinbeck, support the statement.

Marking scheme

Introduction

People who have a strong will power have a tendency of providing support to their loved ones in times of need. This is clearly demonstrated by Juana’s acts of self-sacrifice in The Pearl.

Content

Si: She comes to the aid of her family when she single mindedly seeks medical care for Coyotito. Juana is decisive when she tells her neighbours that they should go and get the doctor. The people answer almost in a chorus that the doctor will not come. But her optimism and determination does not stop at her people’s pessimism. She being a woman of action says that they will go to the doctor if he will not come to them. The roles are reversed and Juana takes the centre stage making the important decisions on her son’s behalf.

Sii: She is determined to save Coyotito’s life when he is stung by the scorpion. When the scorpion bites Coyotito, she takes it up to herself to suck out the poison from the bite. Unlike Kino who is vengeful and decides to smash the scorpion instead of concentrating on the harm that has already been done. It turns out that sucking out the poison was a timely thing to do because it is the only thing that saves the child.

Siii: She is dedicated to her family at the beginning of the novel. Prepares a meal, when Kino awakens he looks at her admirably.

Siv: She is insistent on discarding the pearl, a source of evil. She tells Kino that the pearl is evil and that it will destroy all of them. Kino sees success in the pearl which has turned him into a paranoid individual. At night, there is attempt to rob them again. In the fracas Kino is beaten into half consciousness. Juana repeats the same refrain “Kino this pearl is evil, let us destroy it before it destroys us……. Let us throw it back into the sea…..kino it is evil, it is evil.” Kino a hardliner now insists that he is a man and that he will defeat the evil. Juana reminds him that man, like any other animal can be killed. Juana takes the pearl deep into the night and wants to throw it back into the sea.

Conclusion

From the foregoing, it is evident that Juana’s commitment, persistence, determination and resolute nature cushions the family, especially, during adversity. Therefore, people ought to be selflessly committed to their loved ones.

Best Agriculture Notes Form 2 Free (Editable)

 AGRICULTURE FORM 2

Soil Fertility II

(Inorganic Fertilizers)

 

Introduction

  • Plant nutrients occur in the soil in form of soluble substances.
  • These substances are taken in by the plants in different quantities depending on their roles in the plant tissues.

Essential Elements

  • These are nutrients needed by plants for various uses.
  • They are divided into two broad categories namely:
  • Macronutrients
  • micronutrients.

Macro-nutrients

  • These are also referred to as major nutrients.
  • They are required by the plant in large quantities.

They include;

  • carbon,
  • hydrogen,
  • oxygen,
  • nitrogen,
  • phophorus,
  • potassium,
  • sulphur,
  • calcium
  •  magnesium.

 

  • Nitrogen, phosphorus and potassium are referred to as fertilizer elements,
  • Calcium, magnesium and sulphur, are referred to as liming elements.

Role of Macronutrients in Plants

 Nitrogen (NO3,NH4++)

 

Sources:

  • Artificial fertilizers
  • Organic matter
  • Atmospheric fixation by lightning
  • Nitrogen fixing bacteria.

Role of Nitrogen in Plants

  • Vegetative growth
  • Chlorophyll formation
  • Build up of protoplasm.
  • Improves leaf quality in leafy crops such as tea and cabbages.

 

Deficiency Symptoms

  • Yellowing of the leaves/chlorosis.
  • Stunted growth.
  • Premature ripening.
  • Premature shedding of the leaves.
  • Light seeds.

Effect of Excess Nitrogen

  • Scorching of the leaves.
  • Delayed maturity.

Loss of Nitrogen From the Soil:

  • Soil erosion.
  • Leaching.
  • Volatilization.
  • Crop removal.
  • Used by microorganisms.

Phosphorus (H2 P04, HPO2-4 P2O5)

      Sources:

  • Organic manures
  • Commercial fertilizers
  • Phosphate rocks

Role of Phosphorus

  • Encourages fast growth of the roots.
  • Improves the quality of the plant.
  • Hastens maturity of the crops.
  • Influences cell division.
  • Stimulates nodule formation in legumes.

Deficiency symptoms

  • Growth of the plant is slow.
  •  Maturity is delayed.
  • Leaves become grey, purple in colour.
  • Yield of grains, fruits and seed is lowered.

 

Loss of Phosphorus From the Soil

  • Soil erosion.
  • Leaching
  • Crop removal
  • Fixation by iron and aluminium oxide.

 

Potasium (K+, K2O)

Sources;

  • Crop residue and organic manures.
  • Commercial fertilizers
  • Potassium bearing minerals e.g. feldspar and mica.

Role of Potassium in Plants

  • Increases plant vigour and disease resistance.
  • Increases the size of grains and seeds.
  • Reduces the ill-effects due to excess nitrogen.
  • Prevents too rapid maturation due to phosphorus.

Deficiency Symptoms

  • Plants have short joints and poor growth.
  • Plants lodge before maturing.
  • Leaves develop a burnt appearance on the margin.
  • Leaves at the lower end of the plant become mottled, spotted or streaked.
  • In maize, grains and grasses firing starts at the tip of the leaf and proceeds from the edge usually leaving the midrib green.

Loss of Potassium From the Soil

  • Crop removal.
  • Leaching.
  • Soil erosion.
  • Fixation in the soil.

 Calcium (Ca2+)

Source:

  • Crop residues and organic manures.
  • Commercial fertilizers.
  • weathering of soil minerals.
  • Agricultural limes for example dolomite, limestone.

Role of Calcium in Plants

  • Improves the vigour and stiffness of straw.
  • Neutralizes the poisonous secretions of the plants.
  • Helps in grain and seed formation.
  • Improves the soil structure.
  • Promotes bacterial activity in the soil.
  • Corrects the soil acidity.

Deficiency symptoms

  • Young leaves remain closed.
  • There are light green bands along the margins of the leaves.
  • Leaves in the terminal bud become hooked in appearance there is a die-­back at the tip and along the margins.

Loss of Calcium

  • Crop removal
  • Leaching
  • Soil erosion

Magnesium (Mg2+)

Sources:

  • Crop residues and organic manures
  • Commercial fertilizers
  • Weathering of soil minerals.
  • Agricultural limes.

Role of Magnesium in Plants

  • Forms part of chlorophyll.
  • Promotes the growth of the soil bacteria and enhances the nitrogen fixing power of the legumes.
  • Activates the production and transport of carbohydrates and proteins in the growing plant.

Deficiency symptoms

  • Loss in green colour which starts from the bottom leaves and gradually moves upwards.
  • The veins remain green.
  • Leaves curve upwards along the margins.
  • Stalks become weak and the plant develops long branched roots.
  • The leaves become streaked.

 

Sulphur (S04 2- ,SO2)

 

 Sources:

  • Commercial fertilizers.
  • Soil mineral containing sulphides
  • Atmospheric sulphur from industries.
  • Rain water

Role of Sulphur in Plants

  • Formation and activation of coenzyme-A.
  • Sulphur is a constituent of amino acids.
  • Influence plant physiological processes.

Deficiency Symptoms

  • Small plants/stunted growth.
  • Poor nodulation in legumes.
  • Light green to yellowish leaves/ chlorosis.
  • Delayed maturity.

 Micro-nutrients

  • Also referred to as trace or minor nutrients.
  • They are required in small quantities/traces.
  • They are essential for proper growth and development of plants.

They include;

  • Iron,
  •  Manganese,
  • Copper,
  • Boron,
  • Molybdenum
  • Chlorine.

Role of Micronutrients and Their Deficiency Symptoms

  • Copper
  • Role in oxidation-reduction reactions.
  • Respiration and utilization of iron
  • Deficiency symptoms-yellowing of young leaves.
  • Iron
  • Synthesis of proteins.
  • Takes part in oxidation-­reduction reactions.
  • Deficiency symptoms – leaf chlorosis
  • Molybdenum
  • Nitrogen transformation in plants.
  • Metabolization of nitrates to amino acids and proteins
  • Deficiency symptoms –leaf curl and scathing.
  • Manganese – Same as molybdenum.
  • Zinc
  • Formation of growth hormone.
  • Reproduction process
  • Deficiency symptoms – white bud formation.
  • Boron –
  • Absorption of water.
  • Translocation of sugar

Inorganic Fertilizers

  • These are chemically produced substances added to the soil to improve fertility.

Classification According to:

  • Nutrients contained
  • Straight contain only one macronutrient.
  • Compound fertilizers – contain more than one macronutrient
  • Time of application
  • Some applied when planting.
  • Top dressing after crop emergence
  • Effects on the soil pH.
  • Acidic fertilizers.
  • Neutral fertilizers.
  • Basic fertilizers.

 

 

Properties and Identification of Fertilizers

Nitrogenous Fertilizers

Characteristics

  • Highly soluble in water.
  • Highly mobile in the soil hence it is applied as a top dress.
  • Easily leached because of the high solubility hence does not have residual effect on the soil.
  • Has scorching effect on young crops during wet seasons.
  • Easy to volatilize during hot season.
  • They have a tendency to cake under moist conditions.
  • They are hygroscopic hence should be stored in dry conditions.

Examples:

  • Sulphate of Ammonia (NH4) 2 SO4·

Physical appearance:

  • white crystals,
  • Has acidic effect,
  • Contains 20% N.
  • Ammonium Sulphate Nitrate [(NH4)2 SO4+ NH4 NO3]
  • Colour: granules which appear yellow orange,
  • less acidic,
  • contains 26% N.
  • Calcium Ammonium Nitrate (CAN)
  • Colour: greyish granules,
  • neutral in nature,
  • contains 21 % N.
  • Urea
  • Colour: small whitish granules
  • Easily leached or volatilized,
  • contains 45- 46%N.

 

Phosphate Fertilizers

  • Has low solubility and immobile.
  • Non-scorching.
  • Has a high residual effect hence benefit the next season’s crop.
  • Easy to store because they are not hygroscopic.

Examples;

  • Single super-phosphate
  • Appearance: whitish, creamy white granules,
  • contains 20-21 % P2O5
  • Double super-phosphate
  • Appearance: dark greyish granules,
  • Contains 40-42% P2O5
  • Triple super-phosphate
  • Appearance: small greyish granules,
  • Contain 44-48% P2O5

 

 

Potassic Fertilizers

Characteristics:

  • Has moderate scorching effect.
  • Moderately soluble in water.
  • Most Kenyan soils have sufficient potassium.

Examples;

  • Muriate of Potash (KCl)
  • Contain 60 – 62% K2O
  • Slightly hygroscopic.
  • Appearance amorphous white.
  • Sulphate of Potash (50% K2O)

 

Compound or Mixed Fertilizers

  • These are fertilizers which supply 2 or more of the macronutrients.

Examples;

  • Mono ammonium phosphate.
  • Di-ammonium phosphate
  • 20:20:20, 23:23:23

Advantages of application of compound fertilizers

  • Saves time and money.
  • Mixture gives improved storage properties and better handling.

Disadvantages of compound fertilizers application

  • Expensive.
  • Wasteful.
  • Mixing may not be thorough.
  • Incompatibility of the individual fertilizers.

Methods of fertilizer application

  • Broadcasting – random scattering of the fertilizers on the ground.
  • Placement method – application of fertilizers in the planting holes.
  • Side dressing – fertilizer is placed at the side of the plant within the root zone, in bands or spot-rings.
  • Foliar spraying – specially formulated fertilizer solution applied on the foliage in spray form.
  • Drip method – applied through irrigation water.

 

 

 

Determination of Fertilizer Rates

Contents of fertilizers are expressed as fertilizer grade or fertilizer analysis.

  • Fertilizer grade indicate the guaranteed minimum of the active ingredients (N, P2O5, K 2O) in the mixture.
  • It is expressed as a percentage on a weight to weight basis or percentage by weigh

Example 10:20:0 means for every 10kg of the mixture there are 10kg of nitrogen, 20kg of P2O 5 and 0kg of K2O.

Example

A farmer was asked to apply fertilizers as follows:

  • 60 kg/ha nitrogen (top dressing)
  • 60 kg/ha P2O5 (in planting hole).
  • 60 kg/ha K2O.

How much sulphate of ammonia (20%) would be required per hectare?

How much double super-phosphate (40%) P2O5would be required per hectare?

How much muriate of potash (50% K2O) would be required per hectare?

Answer/Solution

  • Sulphate of ammonia (SA) which gives 60kg/ha N

= 60

20x 100 =300kg SA

  • Double super phosphate (40%  P2O5)which gives 60kg/ha P2O5

60

= 40x 100 =150kg DSP

  • Muriate of potash (60% K2O) which gives 60kg/hK2O

= 60 x 100=100kg muriate of potash

                 60

 

 

Example

A farmer was asked to apply fertilizers as follows:

  • 200kg/ha of DSP (40% P2O5
  • 150kg/ha of muriate of potash (60% K2O)
  • 150kg/ha of sulphate of ammonia (20% N)

How much P2O5 did the farmer apply per acre?

How much K2O did the farmer apply per hectare?

How much N did the farmer apply per hectare?

Solution/Answer

  • P2O5  applied per hectare from 200kg of DSP

40                            

= 100x 200= 80kg/ha P2O 5

  • K2O5   applied per hectare from 150kg of muriate of potash

60

= 100×150=90kg/ha    K2O

  • N  applied per hectare from 150kg/ha sulphate of ammonia

20

= 100 x 150= 30kg/ha N

Soil Sampling

  • Refers to obtaining of small quantity of soil that is representative in all aspects of the entire farm.

Soil Sampling Procedures

  • Clear the vegetation over the site.
  • Dig out soil at depths of 15-25cm.
  • Place the dug out soil in a clean container.
  • Mix thoroughly the soil in the container.
  • Take a sample and send it to National Agricultural Laboratory for analysis.
  • The container carrying the sample should be properly labeled as follows:
  • Name of the farmer,
  • Location,
  • District
  • Address of the farmer.

Sites to Avoid

  • Dead furrows, ditches.
  • Swamps
  • Near manure heaps.
  • Recently fertilized fields
  • Ant hills.
  • Under big trees.
  • Near fence lines or foot paths.
  • Do not put them in containers which are contaminated with fertilizers or other chemical containers.

Methods Of Soil Sampling:

  • Zigzag method
  • Traverse method

Soil Testing

  • Soil testing is the analyzing of the soil sample to determine certain qualities of the soil.

Importance of Soil testing:

  • To determine the value of the soil hence determine the crop to grow.
  • To determine the nutrient content hence find out the type of fertilizer to apply.
  • To determine whether it is necessary to modify the soil pH for a crop.

How Soil pH affects Crop Production

  • Influences the physical and chemical properties of the soil.
  • Affects the availability of nutrients.
  • Influences the incidences of soil borne diseases.
  • Determine the type of crop to be grown at a given area.

 

 

Methods of pH Testing

  • Universal indicator solution
  • pH meter

 

  • Know the course of action to be taken in the event of a disease and maintenance of good health.
  • Know the prevalent diseases.
  • Calculate the cost of treatment.
  • Marketing Records show commodities sold, quantities and value of all the sales.

Labour Records – show labour utilization and labour costs.

 

Crop production II (Planting)

 

  • Planting is the placement of the planting material in the soil for the purpose of regeneration in order to produce more of the plant species.

Types of planting materials

Seeds

  • Seeds are produced by flowering after pollination and fertilization. They contain the part of the plant that germinates and subsequently grows in to new plants.

Advantages of using seeds as planting materials.

  • Seeds are easily treated against soil borne pests and diseases.
  • They are not bulky therefore storage is easy.
  • They are easy to handle during planting making operation easy.
  • When planting seeds, it is easy to use machines like seed planters and drillers.
  • It is easy to apply manures and fertilizers together with seeds during planting.
  • Fertilizers and manures application can be easily mechanized.
  • It is possible to develop new crop varieties due to cross pollination.

 

 

Disantivantages of using seeds as planting materials.

  •  Some seeds have long dormancy and they may need special treatment in order to germinate.
  • Plants raised from seeds have variations from the mother plant due to cross pollination, This may introduce undesirable characteristics.
  • Soil borne pests may damage seeds if left for sometime in the soil before rain falls.
  • Some seeds may lose viability if stored for a long time. This leads to gaps in the farm.

  1. Vegetative materials.
    • These are plant parts which have the ability to produce roots, they grow and develop in to new plants.
    • Plant parts such as leaves, roots or stems can be used for planting as long as they are capable of rooting.

 Advantages of using vegetative materials for planting.

  • Crops originating from vegetative materials matures faster than those from seeds.
  • The crops shows uniformity in such qualities as disease resistance, seed size, colour, keeping or storing quality and chemical composition.
  • It is possible to produce many varieties of compatible crops on the same root stock.
  • Use of the vegetative materials is easier and faster, especially where seeds show prolonged dormancy.
  • The resulting plant has desired shape and size for ease of harvesting and spraying.
  • It facilitates the propagation of crops which are seedless or those that produce seeds which are not viable or have a long dormancy period.
  • Such crops include sugar-cane, bananas, Napier grass and others.

Disadvantages.

  • Vegetative propagation does not result in new crop varieties.
  • Keeping the materials free of diseases is difficult.
  • Materials cannot be stored for long.
  • The materials are bulky and there fore difficult to store and transport.

      Plant parts used for vegetative propagation.

    • These are tiny sisal plants produced in the inflorescence almost at the end of the plant growth cycle.
    • They resemble the mother plant except that they are smaller in size.
    • They are produced by the branches of the sisal pole.
    • When manure they mature they develop rudimentary roots and fall off to the ground just below the pole.
    • They are the collected and raised in the nurseries before they are transplanted t\o the main field.
    • One sisal pole may produce as many as 3,000 bulbils. They are usually 10cm long. They make good planting materials and are better than sucke
  1. Splits
  • These are plantlets divided from the existing mother plant with complete with complete leaves and rooting system.
  • They are used to propagate most pasture grasses and pyrethrum.
  • Pyrethrum splits are raised first in nursery and then transplanted to the field.
  • Crowns and slips
  • These are materials used to propagate pineapples
  • Crowns are born on top of the fruits and are broken off and prepared for planting.
  • They are more preferred to suckers because they give uniform growth and take two years to reach maturity.
  • Slips are borne to the base of the pineapple fruits.
  • They are cut and prepared for plantings.
  • Their growth rate is faster than for crowns giving average uniformity.
  • They take 22 months from planting to maturity.
  • Crowns and slips are planted in the nurseries first before transplanting to the main seed bed.

 

  1. Suckers
  • These are small plants that grow from the base of the main stem.
  • They have adventitious roots which grow quickly when planted to form a new plant.
  • They are used to propagate bananas, sisal, and pineapples.
  • When planted, suckers give uneven growth leading to maturity at different times. T
  • hey should be planted when they are young.

 

  1. Tubers
  • These are underground food storage organs which are short and thick.
  • They are used as vegetative propagation materials because they sprout and produce roots for growth.
  • There are mainly two types of tubers, the stem and root tubers.
  • Root tubers develop from the thickening of the adventitious roots.
  • Root tubers are not commonly used for propagation since they produce weak stems.
  • A good example of a root tuber is the sweet potato.
  • On the other hand stem tubers have some auxiliary buds which are sometimes referred to as ‘eyes’.
  • These eyes sprout to produce stems which grow into plants. Stem tubers are therefore swollen stems with scales leaves.
  • A good example of a stem tuber is Irish potato.
  • These are soft wood cuttings which produce roots easily upon planting to give rise to new plants.
  • They are cut from the mother plants and planted directly into the field.
  • Soft wood cuttings (vines) are taken from rapidly growing shoots.
  • The soft upper parts of the shoots are preferred.
  • When preparing the cuttings, some leaves and nodes are included.
  • Roots are produced from the nodes.

 

  • Cuttings and setts
    • Cuttings are portion of plants parts which are cut and then planted.
    • They may be from stems, roots or leaves.
    • A stem cutting must have a bud which develops into shoot.
    • The root cutting must have an eye. Cutting must have an eye.
    • Cuttings must produce leaves as soon as possible so that they can start making their own food.
    • Sometimes cuttings are induced to produce roots by use of rooting hormones.
    • Once the cuttings have developed roots, they give rise to new plants.
    • In some crops, the cuttings are big enough to be planted directly to the main seedbed whereas there are some plants whose cuttings are first raised in special nurseries before they are transplanted to the seedbed.
    • The cuttings of Napier grass and sugar-cane are planted directly on the seedbed but those of tea; have to be raised in special nursery before they are transferred to the seed bed.
    • Examples of crops which are propagated by use of stem cuttings include: tea, cassava, and sugar-cane and Napier grass.
    • The stem cuttings used to propagate sugar-cane are known as ‘setts’. Setts are stem cuttings which have 3-5 nodes are usually 30-45 cm long.

 

 

Factors affecting rooting of cuttings.

  • Temperature: for the cuttings to produce roots warm temperatures are required around the root zone while cool temperatures are important for the aerial part of the cuttings. For most species optimum day and light temperatures for rooting are 22 -27°c and 15-21° c respectively.
  1. Relative humidity: Proper rooting of cuttings requires high humidity which lower the transpiration rate. It also increases and maintains leaf turgidity all the time. As such, cuttings should be rooted in green houses or under shady conditions, where relative humidity can be regulated. Sometimes the propagation area can be sprayed with water to keep it moist.
  2. Light intensity: soft wood cuttings need high intensity light to produce roots. This is because light promotes the production of roots since it affects the rate of photosynthesis. Hard wood cuttings do well in dark conditions since they have high amount of stored carbohydrates and therefore rooting is excellent in darkness.
  3. Oxygen supply: plentiful supply of oxygen is required for root formation. The rooting medium used must therefore be capable of allowing proper aeration.
  4. Chemical treatment: these rooting hormones which promote the production of roots in cuttings. The common ones include IAA (Indoleacetic acid).
  5. Leaf area: Soft woods cuttings require a lot of leaves for photosynthesis while hardwood cuttings will produce roots better without leaves.

Selection of planting materials

When selecting materials for planting the following factors must be considered:

  • Suitability to the ecological conditions – the selected planting materials should be well adapted to the soil conditions, temperatures and amount of rainfall in the area. There are many varieties of maize, for example, which are suitable to different ecological conditions. Hybrid 622f or example is mainly for the high altitudes areas of Kenya 513 for the medium altitudes and the Katumani composites for the low rainfall areas while the coast composites are suitable for the coastal conditions each     variety will grow well and produce high yields if grown under the correct conditions
  • Purity of the materials – planting materials should be pure and not mixed with other off types the percentage purity of planting materials will affect the seed while higher seeds rates are used for impure seeds.
  • Germination percentage – This is a measure of the germination potential of seeds it is expressed as a percentage for example a germination percentage of 80 means that for every 10 seeds planted 80 of them are expected to germinate. Germination percentage helps to determine    the seed rates of crops lower seed rates are used for crops with higher germination percentage while higher seed rates are used for those with lower germination percentage.
  • Certified seeds –  These are seeds which have been tested and proven to have 100 germination potential  and free from diseases and pests they give high yields after the first planting but the subsequent yields decline if replaced therefore in this case it is always advisable to buy new seeds which are certified every time planting is done

In Kenya certified seeds are produced by the Kenya seed company (KSC) and distributed by Kenya Farmers Association (KFA) and other agents.

PREPARATION OF PLANTING MATERIALS.

After the planting materials are selected they are prepared in different ways before they are planted. Some of the methods used to prepare planting materials include the following:

 

       (a)Breaking the seed dormancy.

Some seeds undergo a dormancy period between maturity and the time they sprout. The dormancy period is the stage                 whereby a seed cannot germinate, the stage of inhibited growth of seed. It should be broken before the seed is planted.

Methods of breaking seed dormancy.

The following methods are used to break seed dormancy:

   (I) Mechanical method:  This is a method which aims at scratching the seed coat to make it permeable to water. Scarification is done by rubbing small sized seeds against hard surface such as sand paper, while filling or nicking the seed coat with a knife is done to large sized seeds such as croton seeds.

(ii) Heat treatment: this involves the use of hot water or burning the seeds lightly. It softens the seed coat making it permeable to water and thus is able to germinate. The seeds are soaked in hot water about 80’c for 3-4 minutes after which the water is allowed to drain off. Example of seeds treated in this way include:  leucean  calliadra and acacia.

Light burning also serves the same purpose as hot water treatment. In this case trash is spread over the seeds which are already covered with a thin layer of soil. The trash is burned, after which the seeds are retrieved and planted. Examples include acacia and wattle tree seeds. Overheating should be avoided as this will cook the seeds.

(iii)Chemical treatment: seeds are dipped in specific chemicals such as concentrated sulphuric acid, for two minutes and then removed. The chemical wears off the seed coat making it permeable to water. Care should be taken not to leave the seeds in the chemicals for too long as this will kill the embryo. Cotton seeds are normally treated with chemicals to remove the lint or fibres.

  1. iv) Soaking in water: seeds are soaked in water for a period of between 24 – 48 hours until they swell. They are then removed and planted immediately. The seeds treated thus germinate very fast. Pre-germinated seeds are used when raising rice in the nurseries.
  2. b) Seed dressing

This is the coating of seeds with fungicides or an insecticide or a combination of the two chemicals. This is particularly common with cereals, sugar-cane and legumes.

The chemicals protect the seedlings from soil-borne diseases and pests. Certified seeds which are sold by seed merchants in Kenya have been dressed with these chemicals. Farmers can also buy the chemicals and dress their own seeds.

  1. C) Seed inoculation

In areas where soils are deficient in nitrogen, legumes such as beans, clovers and peas should be coated with an inoculant. An innoculant is a preparation which contains the right strain of Rhizobium depending on the type of legume and encourages nodulation, hence nitrogen fixation. Below is a table showing different legume crops and their right strain of Rhizobium.

Crop inoculation group Rhizobium Species
Lucerne R. melioti
Clover R. trifoli
Pea R. leguminosarum
Bean R. phaseoli
Lupin R. lupini
soyabean R. japonicum

 

When handling inoculated seeds, care should be taken to prevent them from coming in contact with chemicals. This means that inoculated seeds should not be dressed with chemicals as these will kill the bacterium. They should also be planted when the soil is moist to avoid dehydration which kills the bacterium.

 

 

 

 

 

  1. d) Chitting

This practice is also referred to as sprouting. The selected seed potatoes ‘setts’ which are used as planting materials are sprouted before planting to break their dormancy. The setts of about 3-6 cm in diameter are arranged in layers of 2 or 3 tubers deep in a partially

 

 

 

 

 

darkened room. The setts should be arranged with the rose- end facing upwards and the heel-end downwards. Diffused light encourages the production of short, green and healthy sprouts. If Chitting is done in complete darkness, long, pale thin sprouts develop which break easily during planting. During Chitting potato aphids and tuber months should be controlled by dusting or spraying the sett with dimethoate. Sometimes a chemical known as Rendite is used to break dormancy, thus inducing sprouting. Chitting is done mainly to make sure that growth commences immediately the seed is planted so as to make maximum use of rains for high yields.

Time of planting

The timing of planting or sowing is influenced by the type of crop to be planted and the environmental conditions of the area.

Factors to consider in timing planting.

  • The rainfall pattern/moisture condition of the soil.
  • Type of crop to be planted.
  • Soil type.
  • Market demand.
  • Prevalence of pests and diseases.
  • Weed control.

Timely planting is necessary and should be done at the onset of rains. In some areas where rainfall is scare dry planting is recommended.

Advantages of timely planting.

  • Crops make maximum use of rainfall and suitable soil temperature, leading to vigorous growth.
  • Crops usually escape serious pests and diseases attack.
  • Crops benefit from nitrogen flush which is available at the beginning of the rain.
  • For horticultural crops, proper timing ensures that the produce is marketed when prices are high.
  • Crops establish earlier than the weeds, hence smothering them.

Methods of planting.

There are two main methods of planting :-

  • Row planting.

Broadcasting.

This method involves scattering the seeds all over the field in a random manner. It is commonly adapted for light tiny seeds such as those of pasture grasses. It is easier, quicker and cheaper than row planting. However, it uses more seeds than row planting and the seeds are spread unevenly leading to crowding of plants in some places. This results in poor performance due to competition. Broadcasting gives a good ground cover, but weeding cannot be mechanized. For good results, the seedbed should be weed-free, firm and have a fine tilth.

Row planting.

The seeds or other planting materials are placed in holes, drills or furrows in rows. The distance between one row to the other and from one hole to the other is known. In Kenya, both large and small – scale farmers practice row planting. It is practiced when planting many types of crops, especially perennial, annual and root crops.

Advantages of row planting.

  • Machines can be used easily between the rows.
  • It is easy to establish the correct plant population.
  • Lower seed rate is used than if broadcasting is adopted.
  • It is easy to carry out cultural practices such as weeding, spraying and harvesting.

Disadvantages of row planting.

  • It does not provide an ample foliage cover. Thus the soil is liable to being eroded by wind and water.
  • It is more expensive than broadcasting because of consuming a lot of labour and time.
  • It requires some skill in measuring the distances between and within the rows.

Seeds can also be planted by dibbling where the planting holes are dug by use of pangas or jembe, or by a dibbling stick (dibbler). Most of the dibbling is done randomly although  rows can also be used when using a planting line. Random dibbling is not popular in commercial farming due to low levels of production. It is only common among conservative farmers in planting of legumes such as beans, pigeon peas and cow peas.

Over-sowing.

This is the introduction of a pasture legume such as desmodium in an existing grass pasture. Some form of growth suppression of existing grass such as burning, slashing or hard grazing plus slight soil disturbance is recommended before over sowing. A heavy dose of superphosphate, preferably single supers at a rate of 200-400 kg/ha is applied. The grass must be kept short until the legume is fully established. Regardless of the method of establishment, the pastures and fodder stands should be ready for light grazing 4-5 months after planting if rainfall and soil fertility are not limiting.

Under-sowing.

This refers to the establishment of pasture under a cover crop, usually maize. Maize is planted as recommended and weeded 2-3 weeks after the onset of rains. Pasture seeds are then broadcasted with half the recommended basal fertilizer. No further weeding should be done and maize should be harvested early to expose the young pasture seedlings to sunlight. The benefits of under sowing include facilitating more intensive land utilization and encouraging an early establishment of pastures.

Fodder crops and vegetetively propagated pasture species may also be under sown as long as rainfall is adequate for their establishment. Timing is not very crucial in this case and planting can be done as late as 6-8 weeks after the onset of rains.

Plant population

This refers to the ideal number of plants that can be comfortably accommodated in any given area, without overcrowding or too few to waste space. Agricultural research has arrived at the optimum number of various crop plants to be recommended to farmers. Plant population is determined by dividing the planting area by spacing of the crop. This may be simplified thus:

Area of land

Plant population =

Pacing of crop

 

Example

 

Given that maize is planted at a spacing of 75 x25 cm, calculate the plant population in a plot of land measuring 4×3 m.

 

Working

Area of land

Plant population =

Pacing of crop

 

Area of land                                   =  400cm x 300 cm

 

Spacing of maize                        = 75 cm x 25 cm

 

Therefore, plant population    = 400 cm x 300 cm

75 cm x 25 cm

 

=   64 plants.

 

Spacing

It is the distance of plants between and within the rows. Correct spacing for each crop has been established as shown in table below.

 

 

 

 

 

 

crop spacing
Maize

(Kitale)

hybrids

75 – 90 cm x 23 – 30 cm
Coffee

(Arabica) tall varieties

2.75 cm x 2.75m
Tea 1.5 m by 0.75 m
Beans (erect type) 45 -60 m by 25 cm
Bananas 3.6 – 6.0 m by 3.6 – 4.5 m
Coconut 9 m x 9 m
Tomatoes (Money maker) 100 x 50 cm
kales 60 x 60 cm

 

Spacing determines plant population and the main aim of correct spacing is to obtain maximum number of plants per unit area which will make maximum use of environmental factors. Wider spacing leads to a reduced plant population which means lower yields, whereas closer spacing could lead to overcrowding of plants and competition for nutrients and other resources would occur. Correctly spaced crops produce yield of high quality that are acceptable in the market.

 

 

 

Spacing is determined by the following factors:

  • The type of machinery to be used.

The space between the rows should allow free passage of the machinery which can be used in the field. For example, the spacing between rows of coffee is supposed to allow movement of tractor drawn implements.

  • Soil fertility

A fertile soil can support high plant population. Therefore closer spacing is possible.

  • The size of plant

Tall crop varieties require wider spacing while short varieties require closer spacing, for example, Kitale hybrid maize is widely spaced than Katumani maize.

  • Moisture availability.

Areas with higher rainfall are capable of supporting a large number of plants hence closer spacing than areas of low rainfall.

  • Use of crop.

Crop grown for the supply of forage or silage material is planted at a closer spacing than for grain production.

  • Pest and diseases control.

When crops are properly spaced, pests might find it difficult to move from one place to the other, for example, aphids in groundnuts.

  • Growth habit.

Spreading and tillering crop varieties require wider spacing than erect type.

 

 

Seed rate.

Seed rate is the amount of seeds to be planted in a given unit area governed by ultimate crop stand which is desired. The objective of correct spacing of crop is to obtain the maximum yields from a unit area without sacrificing quality. Most crops are seeded at lighter rates under drier conditions than under wet or irrigated conditions. Seeds with low germination percentage are planted at higher rates than those which have about 100% germination percentage. There is an optimal seed rate for various crops. For example, the seed rate for maize is 22 kg per hectare, wheat is 110 kg per hectare and cotton is between 17 to 45 kg per hectare.

 

Factors to consider in choosing seed rates.

  • Seed purity.

When planting seed which is pure or with a high germination percentage, less seed is required. On the contrary, more seeds are required when using impure or mixed seeds.

  • Germination percentage.

Less seed is used when its germination percentage is higher. Seed of lower germination percentage is required in large amounts.

At closer spacing, more seeds are used than in a wider spacing.

  • Number of seeds per hole.

When two or more seeds are planted per hole, higher seed rate is required than when only one seed is planted per hole.

 

 

  • The purpose of the crop.

A crop to be used for silage making is spaced more closely than one meant for grain production. This would require use of more seeds. Maize to be used for silage making, for example, requires more seeds than that meant for production of grain.

 

Depth of planting.

This is the distance from the soil surface to where the seed is placed. The correct depth of planting is determined by:

  • Soil type: seeds will emerge from grater depths in sandy soil that are lighter than in clay soils.
  • Soil moisture content: It is recommended that one plants deep in dry soils in order to place the seeds in a zone with moist soil.
  • Size of the seed: Larger seeds are planted deeper in the soil because they have enough food reserves to make them shoot and emerge through the soil to the surface.
  • Type of germination: seeds with epigeal type of germination (carry cotyledons above the soil surface) such as beans, should be planted shallower than those with hypogeal type of germination (leave cotyledons under the soil) such as maize.

 

 

Suggested Activities.

  1. Learners to carry out planting using broadcasting method and planting rows.
  2. Learners to identify different vegetative propagation materials displayed by the teacher.
  3. Learners to determine the correct plant population for a given area by mathematical calculations.
  4. Learners to collect samples of different tree seeds and prepare them for planting by various methods of breaking seed dormancy.
  5. Learners to determine the germination percentage of different samples of cereals and legume seeds.

 

 

 

 

 

Crop Production III

(Nursery Practices)

 

Introduction

  • Planting materials are either planted directly in a seedbed or indirectly through a nursery bed.
  • A seedbed is a piece of land which could be small or large and prepared to receive planting materials.
  • A nursery bed on the other hand is a small plot of land specially prepared for raising seedlings or planting materials before transplanting.
  • It is usually 1m wide and any convenient length depending on the quantity of seedlings to be raised.
  • A seedling bed is a special type of nursery bed used for raising seedlings pricked out from the nursery bed due to overcrowding before they are ready for transplanting.
  • Pricking out refers to the removal of seedlings from a nursery bed to a seedling bed.
  • Nursery practices refer to all the activities carried out throughout a nursery life to raise seedlings. .

 

Importance of Nursery Bed in Crop Production

  • To facilitate the production of many seedlings in a small area.
  • It is easy to carry out management practices in a nursery than in the seedbed.
  • It facilitates the planting of small seeds which develop into strong seedlings that are easily transplanted.
  • It ensures transplanting of only healthy and vigorous growing seedlings.
  • It reduces the period taken by the crop in the field.
  • Excess seedlings from the nursery may be sold to earn income.

 

Selection of a Nursery Site

Factors to consider;

  • Nearness to the water source.
  • Type of soil.-should be well drained, deep and fertile, preferably loam soil.
  • Topography.-it should be situated on a gentle slope to prevent flooding and erosion through surface run-off.
  • Previous cropping.-to avoid build up of pests and diseases associated with particular plant families, consider the preceding crops.
  • Security.-select a site that is protected from theft and destruction by animals.
  • Protection against strong winds and heat of the sun.-select a sheltered place. i.e. to avoid excessive evapotranspiration and uprooting seedlings.

 

Types of Nurseries

Categories of nurseries:

  • Vegetable Nursery:
  • They are used for raising the seedlings of vegetable crops.
  • Tomatoes, cabbages, kale, onions, brinjals and peppers.
  • Vegetable Propagation Nurseries:
  • They are used for inducing root production in cuttings before they are transplanted,
  • The cuttings can be planted directly in the soil and hence called bare root nurseries.
  • Or planted into containers such as pots, polythene bags and others, hence called containerized nurseries.
  • Tree Nurseries:
  • These are used for raising tree seedlings.
  • The seedlings can be raised in bare root nurseries or in containerized nurseries.

Nursery Management Practices:

  • These are the practices carried out in the nursery while the planting materials are growing.

They include:

  • Mulching. –light mulch should be applied on thenursery bed.It be  should be removed on the 4th day
  • Weed control.
  • Shading.
  • Pricking out.
  • Pests and disease control.
  • Hardening off
  • Watering.

 

Preparation of vegetative materials for planting:

  • Cuttings -These are plant parts such as stems, leaves and roots induced to produce roots and used as planting materials.
  • Grafting
  • It is the practice of uniting two separate woody stems.
  • The part bearing the roots is referred to as root stock while the part which is grafted onto the rootstock is known as
  • The scion has buds which develop into the future plant.
  • The ability of the rootstock and the scion to form a successful union is termed as

Methods of Grafting

  • Whip or tongue grafting:
  • In this case the diameter of the rootstock and the scion are the same.
  • It is carried out when the diameter of the scion and the rootstock is ‘pencil’ thick.
  • Side grafting: In this case the diameter of the rootstock is bigger than that

                              of  the scion.

Other types of grafting include ;

  • Approach grafting,
  • Notch grafting
  • Bark grafting.

 

Budding:

  • It is the practice of uniting a vegetative bud to a seedling of another plant.
  • The scion has only one bud and some bark with or without wood.
  • The bud is inserted in a slit made on the bark of the stock.
  • It is held tightly on the stock by tying with a budding tape until it produces a shoot.

Methods of Budding:

  • T-budding
  • Top budding
  • Patch budding.

Importance of Budding and Grafting:

  • Plants with desirable root characteristics but with undesirable products may be used to produce desirable products for example lemon­-orange graft.
  • They facilitate the changing of the top of the tree from being undesirable to desirable
  • They make it possible to grow more than one type of fruit or flower on the same plant.
  • They help to propagate clones that cannot be propagated in any other way.
  • They help to shorten the maturity period.

Layering

  • It is the process by which a part of a plant is induced to produce roots while still attached to the mother plant.
  • Once the roots have been produced, the stem is then cut off and planted.

Types of layering;

  • Marcotting or aerial layering.
  • Tip layering.
  • Trench layering.
  • Compound or serpentine.

 

Tissue Culture for Crop Propagation

  • Tissue culture is a biotechnology used in cloning vegetatively propagated plants.
  • It is based on the ability of plant tissue (or cells) to regenerate other parts of the plant.
  • The tissues are derived from shoot tips where cells are undergoing rapid cell division and are not differentiated.
  • The cells are then provided with the right conditions which enable them to multiply and develop roots.

 

   

 

 The Right Conditions  for tissue culture:

  • Culture medium.
  • Correct temperature.
  • Correct light intensity and
  • Correct relative humidity.

Importance of Tissue Culture in Crop Propagation

  • It is used to recover and establish pathogen-free plants especially in the control of viral diseases.
  • It is used in mass production of plantlets or propagules.
  • It is fast and requires less space than the cultural methods of using cutting which requires a bigger space.

Transplanting Seedlings

  • Transplanting of vegetable and tree seedlings are generally the same.
  • Generally, vegetable seedlings are ready for transplanting when they are one month old or have 4 -6 leaves or are about 10-15cm in height.
  • Before transplanting, the nursery bed is adequately watered 3 – 4 hours before lifting the seedlings.
  • This ensures the seedlings are lifted easily with a ball of earth around the roots to minimize root damage.
  • Tree seedlings take a little longer to reach transplanting age compared to vegetable crop seedlings.
  • The roots are trimmed before lifting the seedlings.
  • Transplanting should be done at the onset of the long rains to give the young trees a good start.
  • After transplanting the young trees should be protected from damage by animals for a period of about one year.

 

 

 

 

 

 

 

Crop production IV (Field Practices I)

 

Introduction

  • Field practices are activities carried out on the field to facilitate proper growth and maximum yield of the various crops grown.

They include the following:

  • Crop Rotation
  • Mulching
  • R0uting field practices
  • Crop protection
  • Harvesting

 

Crop Rotation

  • This is the growing of different types on the same piece of land in different seasons, in an orderly sequence.

Importance of Crop Rotation

  • Maximizes use of nutrients and moisture.
  • Breaks the life cycle of pests and disease agents.
  • Maintains good soil structure.
  • Reduces soil erosion due to adequate soil cover.
  • Controls weeds that are specific to certain crops e.g. striga on cereals
  • Improves soil fertility when legumes are included in crop rotation.

Factors Influencing Rotational Programme

  • Growth habits and nutrient req uirements.
  • Liability to soil erosion.
  • Crops attacked by the same pests and diseases should not follow one another in the programme.
  • Availability of capital and market for example beans or peas in legumes.

Mulching

  • This is the placement of materials such as banana leaves or polythene sheets on the ground next to the growing crop.
  • These materials should not come into contact with the base of the crop as they may encourage pest attack.

Importance of Mulching

  • Reduction of evaporation rate.
  • Smothers weeds.
  • Moderation of soil temperature.
  • Reduction of speed of run offs.

Types of Mulching Materials

  • Organic mulching materials such as;
  • Sawdust, wood shavings, coffee pulps, rice husks,
  • Dry grass, banana leaves, dry maize stalk, napier grass.
  • Inorganic or synthetic materials commonly used are either black or transparent polythene sheets.

Advantages of Mulching

  • Prevents water evaporation thus maintaining moisture in the soil for crop use.
  • Acts as an insulator thus modifying the soil temperature.
  • It helps to control soil erosion.
  • It controls weeds by suppressing them.
  • After decomposition organic mulch add nutrients to the soil thus improving its fertility.
  • Humus produced after the decomposition of organic mulch improves soil structure and the water holding capacity of the soil.

Disadvantages of Mulching

  • It is a fire risk.
  • Provides a breeding ground as well as a hiding place for pests that finally may attack the crops.
  • Traps the light showers of rainfall thus lowering the chances of rain drops reaching the soil.
  • It is expensive to acquire, transport and apply.

 

Routine Field Practices

Thinning

  • Removal of excess, weak, damaged or diseased seedlings.
  • Allows the remaining seedlings to get enough nutrients and moisture.
  • It is aimed at obtaining optimum plant population.

Gapping

  • Filling the gaps so as to maintain proper plant population.
  • Gaps occur as a result of failure of seeds to germinate or dying of seedlings.
  • It should be done early enough for the seedlings to catch up with the other plants

Rogueing

  • This is the removal and destruction of a diseased part of a plant or the whole plant.
  • The destruction can be achieved through burning of the uprooted plant.

Pruning

  • Removal of extra unwanted parts of the plant.

Reasons for pruning are:

  • To remove old, unproductive or diseased, damaged parts of the plant.
  • To train plants to take a desirable shape for example formative pruning in tea.
  • To control crop leave ratio hence avoiding overbearing.
  • To control diseases and pests for example antestia bugs in coffee.
  • To facilitate other operations such as spraying, picking and seeding.
  • To reduce wastage of chemicals applied on the crop.
  • To remove branches that  interfere with traffic, telephone lines and view.
  • Open up the plant to allow free air circulation and exposure of leaves to sunlight.

       Note: Tools used are secateur, pruning saw and pruning knife.

Earthing-up

  • This is the placement of soil in form of a heap around the base of the plant.
  • It is mostly carried out in tuber crops such as Irish and sweet potatoes to improve tuber formation.
  • It is also carried out in groundnuts and maize.
  • In groundnuts it promotes production of pods while in maize it provides support to prevent lodging.

Crop Protection

Weed Control

  • Weeds are plants growing where they are not wanted, that is a plant out of place.
  • Such plants include blackjack, couch grass, thorn apple and Mcdonald’s eye.
  • Such plants should be eradicated or controlled using recommended methods.

Pest Control

  • Crop pests are living organisms that are harmful to the crops.
  • They include; insects, nematodes, rodents, thrips and mites.
  • They cause great damage to crops in the field and stored produce.

Control of Crop Diseases

  • A disease is any alteration in the state of an organism and functions of a plant or its parts.
  • Disease causing organisms are known as pathogens.
  • They include fungi, viruses and bacteria.
  • Diseases caused by fungi are referred to as fungal diseases while those caused by viruses and bacteria are referred to as viral and bacterial respectively.

Harvesting

  • It is the gathering or of the farm produce after maturity.

    Time of harvesting depends on:

  • Stage of maturity of the crops.
  • Use of the crop.
  • Tastes and preferences of consumers.
  • Weather conditions, hence liability to spoilage.
  • Moisture.

Methods of harvesting is determined by:

  • Scale of farming for example large scale farming machines are used.
  • Type of crop for example pyrethrum is harvested by hand.
  • Uniformity in ripening of the crop for example wheat is harvested by use of combined harvester while coffee is harvested by hand.
  • Uniformity in height of the crop and size of seed, fruits and flowers.
  • Financial status of the farmer.
  • Part of the plant to be harvested.

Post-Harvest Practices

  • These are the preparations carried out on crop produce before it gets to the consumer.  They include;
  • Threshing/shelling.
  • Drying.
  • Cleaning.
  • Sorting and grading.
  • Dusting.
  • Processing.
  • Packaging.

Storage

     Purpose of storage is to;

  • Prevent spoilage
  • Make the produce available for future use
  • To await good market prices.

Requirements for proper store are:

  • It should be clean.
  • It should be well ventilated.
  • It should be raised from the ground to prevent damp conditions.
  • It should be dry.
  • It should be strong to hold crop produce.
  • It should be easy to clean.
  • It should be vermin-proof.
  • It should be secure from theft.
  • It should be treated against pests such as weevils.

 

Types of Storage

  • Traditional storage structures.
  • Modern storage structures.

Preparation of the Store

  • Cleaning the store.
  • Maintenance
  • Dusting the store with appropriate chemicals.
  • Clearing the vegetation around the store to keep off vermin.

 

Crop Production V: (Vegetables)

 

Introduction

  • A vegetable is any crop that is grown and eaten fresh.
  • Vegetables are important both for nutritional and commercial reasons.
  • They are categorized on the basis of the part used as food.
  • Such parts include;
  • Leaves,
  • Stems,
  • Roots,
  • Fruits,
  • Flowers,
  • Pods

Vegetables are grouped into the following categories:

  • Leaf vegetables for example kales and cabbages.
  • Root vegetables for example carrots, beets, radishes and turnips.
  • Fruit vegetables for example French beans and okra.
  • Stem vegetables for example asparagus, leeks and spring onions.
  • Bulb vegetables for example bulbed onions and garlic.

 

Tomatoes (Lycopersicon esculentum)

  • Tomatoes are fruit vegetables widely grown in Kenya.
  • The ripe fruit may be eaten raw cooked or processed to make tomato sauces, juices and pastes.

  Ecological Requirements

  • Altitude: 0-2100m above sea level.
  • Rainfall: 7S0-1300mm per annum.
  • Soils: deep, fertile and well drained.

Varieties

  • Fresh market varieties:
  • Money maker,
  • Marglobe, hundred fold,
  • Beef eater,
  • Hot set,
  • Super marmande
  • Processing varieties:
  • Kenya beauty,
  • San -marzano,
  • Roma,
  • Heinz 13S0,
  • Primabel,
  • Rutgers hybrid
  • Cal- J.

Nursery Practices

  • Choose a site which has not been grown Solanaceae crop in the last three years.
  • Nursery beds are raised about 15cm above the ground level.
  • Make drills of 20cm apart and 1cm deep drill and cover the seeds.
  • Provide shade or mulch material.
  • Water twice a day.
  • Apply phosphatic fertilizers during planting.

Seedbed Preparation

  • The land should be dug deeply to control weeds.

 

Transplanting

  • Seedlings are ready for transplanting when they are 10-15cmhigh after about one month.
  • Holes are made at a spacing of 60cm x 90cm.
  • Apply 20gm of DSP in the planting hole.
  • Transplant with a ball of soil around the roots.
  • Apply mulch around each seedling.
  • Transplanting is normally in the evening or on a cloudy day.

Field Maintenance

  • Early control of weeds is necessary.
  • Top dressing is done after crop establishes.
  • Pruning and staking are done to train the plants to grow vertically.

Pests Controls

  • American Bollworm
  • Nature of damage: boring holes on the fruits.
  • Control: spraying insecticides.
  • Tobacco White Fly
  • Nature of damage: suck plant sap from the underside of the leaf, hence may transmit viral diseases.
  • Control: Destroy infected plant and spray insecticides.

Disease Control

  • Late Blight
  • Cause: Fungus
  • Symptoms: dry patches on the leaves and fruits.
  • Control: use of fungicides, crop rotation and destruction of affected materials.
  • Blossom-end Rot

Caused by;

  • Too much nitrogen in early stages.
  • Irregular or infrequent watering.
  • Calcium deficiency.
  • Control: Apply calcium ammonium nitrate and correction of the above problems.

Harvesting

  • For canning, fruits should be fully ripe.
  • For fresh market, fruits should be partially ripe and packed in crates to avoid damage.
  • The fruits should be graded according to;
  • Size,
  • Colour,
  • Ripeness
  • Freedom from blemishes.

 

Cabbage

  • It is a leaf vegetable related to other brassica crops such as kales, cauliflower, Chinese cabbage and Brussels sprouts.
  • Cabbage leaves may be eaten raw in salads, steamed, boiled or cooked in a variety of ways.
  • The leaves can also be fed to livestock.

Ecological Requirements

  • Altitude:
  • Those with small heads: 900-1500m above sea level
  • Those with Large heads: 1800-2700m above sea level.
  • Temperature: require cool condition.
  • Rainfall:
  • 750-2000mm per annum.
  • Should be well distributed throughout the growing period.
  • Soils:
  • Deep,
  • Fertile
  • Well drained.

 

Varieties

  • Early maturing:
  • Brunswick,
  • Sugar loaf,
  • Early jersey,
  • Copenhagen market,
  • Chinese cabbage,
  • Celery cabbage,
  • Cafe splits kool
  • Gloria, mukuki,
  • Golden acre .
  • Late maturing:
  • Drumhead,
  • Savoy,
  • Perfection,

Nursery Practices

  • The beds should be raised, dimension 1 m wide and any convenient length (usually 2-3m in length).
  • Make drills of 15-20cm apart.
  • Sow seeds by drilling and cover to a depth of 1 cm.
  • Provide shade or mulch material.
  • Apply phosphatic fertilizers and mix thoroughly with soil during planting.
  •  Water twice a day.

Seedbed Preparation

  • Cultivation should be done during the dry season so that all the weeds are killed.
  • Dig holes at the spacing of 60cm x 60cm.
  • Incorporate farm yard manure in the soil.

Transplanting

  • Water the seedlings before uprooting.
  • Seedlings are ready for transplanting after one month that is when they are 1O-15cm in height.
  • Select healthy and vigorous seedlings.
  • Transplant the seedlings with balls of soil to prevent root damage.
  • Plant to the same depth as they were in the nursery.

Field Maintenance

  • Apply fertilizers during planting and top dress later.
  • Control weeds to reduce competition.

Pest Control

  • Diamond Black Moth
  • Damage: Eats the underside of the leaf making windows or holes in the leaf.
  • Control: Spray recommended insecticides.
  • Cutworms
  • Damage: Attacks the stem at the ground level causing he plant to fall.
  • Control: Spray recommended insecticides.

Disease Control

  • Black Rot
  • Cause: Bacteria
  • Symptoms: Leaves turn yellow and rotting of the stem giving an offensive odour,
  • Control: Closed season, crop rotation, use certified seeds and spray appropriate chemicals.
  • Black Leg
  • Cause: Fungus
  • Symptoms: Brown to black spots on seedlings and dark canker on the stem.
  • Control: crop rotation, destroy infected materials.

Harvesting

  • Cabbages are ready for harvesting 3-4 months after transplanting.
  • The heads are cut when they are solid and compact.
  • Harvested cabbages are sold immediately.

 

Carrots (Daucus carota)

  • It is a root vegetable grown in the cool areas of Kenya.
  • It is commonly eaten raw in salads but can also be cooked.

   

Ecological Requirements

  • Altitude: 0-2,900m above sea level.
  • Rainfall:
  • 750 – 1,000mm.
  • Well distributed throughout the growing period.
  • Soils:
  • It requires deep,
  • Fine tilth
  • Well drained soils that are free from obstacles to allow for root expansion.
  • Temperatures: it requires cool to warm temperatures as very high temperatures result in the production of pale and short roots.

Varieties

  • Fresh market varieties for example Chantenay and Nantes.
  • Canning varieties for example Nantes
  • Fodder varieties for example Oxhast.

Land Preparation

  • The field should be well dug to a depth of about 20cm.
  • The soil clods should be broken to give a fine tilth before planting.
  • Manure should not be applied as it induces forking which reduces the crop quality.

Planting

  • Carrots are planted directly into the main seedbed.
  • Seeds are drilled into rows made 20-30cm apart.
  • The seeds are then covered lightly and the soil pressed down.
  • 90kg/ha of DSP should be applied at planting time in the drills.
  • It should be mixed well with the soils before placing the seeds.

 

Field Practice

  • Thinning — it is done 2 weeks after germination.
  • Weed control– the field should be kept weed free.
  • Earthing up should be done while weeding to encourage root expansion ..
  • Topdressing: after weeding 60kg of nitrogen per hectare should be applied as top dress.
  • Irrigation – this should be carried out where or when there is not enough rainfall.

Pest Control

  • Carrots do not have many field pests except the green aphids.
  • These can be controlled by use of the appropriate pesticides.

Disease Control

  • Occasionally attached by the mildews especially in wet and humid environment.
  • Thinning can be done to reduce humid conditions.

Harvesting and Marketing

  • Carrots are ready for harvesting 3-5 months after planting depending on the variety.
  • They are lifted from the soil and sold fresh or canned.

 

Onions (Allium cepa)

  • Onions are bulb vegetables grown in the warm areas of Kenya.
  • They are used as a vegetable in salads and for flavouring foods, soups and stews.

    Ecological Requirements

  • Altitude: 0-2, 100m above sea level.
  • Rainfall:
  • 1,000mm of rain per year
  • Irrigation in dry areas .
  • Soils:
  • Requires well drained fertile soils
  • pH of 6.0 – 7.0 .
  • Temperatures:
  • Onions are a warm climate crops.
  • However, some varieties prefer cool conditions.
  • They require a fairly long dry period for ripening.

Varieties

  • Red creole,
  • Tropicana hybrid
  • White creole.

Land Preparation

  • The land should be well prepared leaving a fine tilth.
  • Farm yard manure at 40 – 50 tonnes per hectare should be applied and mixed well with the soil.

Planting

  • Direct: Seeds are drilled in rows 30cm apart and 8cm within the rows. 20kg/ha of DSP fertilizer is used.
  • Indirect: Seeds are established in the nurseries before transplanting them in rows 30cm apart and 8 cm within the rows.
  • Shallow planting is recommended for bulb expansion.

Field Management Practices

Thinning

  • It is carried out only in the crop that has been directly planted so as to achieve spacing of 8cm between two plants within the row.
  • The thinned plants referred to as spring onions are used as vegetables in salads.

 

Topdressing

  • Calcium ammonium nitrate at the rate of 250kg per hectare is recommended for topdressing onions.
  • This is done 3 months after planting.

Pest Control

Onion Thrips:

  • These cause silvering and withering of leaves from the tips downwards.
  • They are controlled by spraying with appropriate insecticides such as Diazinon or fenthion.

Disease Control

Purple Blotch and Downey Mildew

  • Purple blotch;
  • Characterized by oval greyish lesions with purple centres on leaves.
  • This causes leaf curling and die back.
  • Downey mildew;
  • Characterized by brown spores covering the leaves leading to death of the whole plant.
  • The two diseases are effectively controlled by crop rotation and application of appropriate fungicides.

Harvesting and Marketing

  • Onions are ready for harvesting 5 months after planting.
  • When leaves start drying the tops are broken or bent at the neck.
  • This hastens the withering of the stems.
  • The bulbs are then dug out and left to dry in a shade for a few days.
  • Onions are graded according to size and marketed in nets of about 14 -16kgs.

 

 

 

 

 

 

 

 

Livestock Health  I

(Introduction to Livestock Health)

 

Introduction

  • Health is the state of the body in which all the organs and systems are normal and functioning normally.
  • Disease is any deviation from the normal health of the animal.

 

Importance of Keeping Livestock Healthy:

  • Healthy animals give high income due to low treatment
  • The productive life span of a healthy animal is longer.
  • High production.
  • Healthy animals can multiply regularly.
  • Healthy animals give high quality products for example eggs.
  • Safety of consumers of livestock products.

Predisposing Factors to Livestock Diseases

  • These are conditions within or around the animal that make it easy for an animal to contract a disease.

 They include:

  • Animal factors such as;
  • species,
  • breed,
  • age,
  • sex
  • colour of the animal.
  • Environmental factors such as;
  • chilling,
  • being rained on,
  • exposure to hot sun
  • dampne
  • Management factors such as;
  • poor feeding,
  • housing,
  • handling
  • hygiene,
  • overcrowding .

Signs of ILL-Health in Livestock

  • Abnormal behaviour for example separation from the rest of the herd and restle
  • Abnormal posture for example limping and lameness.
  • Alimentary canal disfunction such as blood stained faeces and abnormal defecation, diarrhoea and dysentery.
  • Urination: high frequency or too low and having strange colour.
  • Skin: rough with scaly skin, blisters on the skin and hair loss.

Causes of Diseases

  • Pathogenic causes ;
  • viruses,
  • rickettsia,
  • bacteria,
  • protozoa
  • fungi.
  • Physical causes;
  • fractures,
  • dislocation,
  • sprains .
  • Nutritional disorders for example milk fever.
  • Chemical causes for example poisoning by agrochemicals.

Categories of Diseases

  • Notifiable diseases ;
  • These are diseases which cause high economic losses.
  • Any case should be reported to the Chiefs, D.O.s, veterinary officers or the police.
  • Tick-borne diseases – Transmitted by ticks.
  • Breeding diseases – Transmitted through mating.
  • Nutritional diseases for example milk fever and bloat.
  • Parasitic diseases for example ascariosis.

General Methods of Disease Control

  • Quarantine.
  • Vaccination.
  • Control of vectors by use of acaricides and rotational grazing.
  • Disinfecting the equipment and buildings.
  • Use of preventive drugs.
  • Proper feeding of livestock.
  • Culling of the animals which are carriers/slaughtering the affected animals.
  • Use of artificial insemination to control breeding diseases.
  • Proper selection and breeding of animals.
  • Proper housing and hygiene,
  • Isolating sick animals.

Appropriate Methods of Handling Livestock

    Animals are handled for the following reasons:

  • When inspecting the animal to ascertain any abnormality or signs of diseases.
  • When administering any form of treatment such as drenching, injection and mastitis control.
  • When spraying or hand dressing the animal with chemicals to control external parasites.
  • When milking the animal.
  • When performing some of the management practices such as dehorning, disbudding, castration, hoof trimming .

When carrying out these activities animals should be restrained in a crush.

Other methods of restraining animals include the use of;

  • halters,
  • ropes,
  • bull ring
  • lead stick.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Livestock Health II (Parasites)

 

Introduction

  • A parasite is an organism which obtains its livelihood from another organism (host) which suffers damage.
  • Parasitism is the association between a parasite and a host.

 

The effects of parasite on the host animal are:

  • Depriving the host of its food.
  • Sucking blood.
  • Damaging the organs of the host.
  • Cause irritation on the skin of the host.
  • Destruction of hides and skins.
  • Transmission of diseases.
  • Cause obstruction in body passages.

General Symptoms of Parasites Infestation:

  • Ema
  • Pot bellied condition.
  • Swellings in the jaw or other areas.
  • Rough hair or rough coat.
  • Anaemia.
  • Diarrhoea.
  • Presence of worm segments and blood stains in the defecat

Types of Parasites

There are two types of parasites:

  • External (ecto-parasites)
  • Internal (endo-parasites)

External parasites are;

  • ticks,
  • tsetse flies,
  • mites,
  • lice,
  • fleas
  • keds

Life Cycle of ticks

  • Eggs are laid in cracks on the grou
  • They hatch in 4-6 weeks into larvae which climb on the grass waiting for a passing animal.

 OneHost Tick

  • This requires one host to complete its life cycle.
  • Example: blue tick (Boophilus decoloratus).
  • Preferred sites: face, neck, dewlap and side of the body.
  • Disease transmitted: Redwater and anapl

Two-Host Tick

  • This requires two different hosts to complete its life cycl
  • Example: The red legged tick (Rhipicephalus everts)
  • Preferred sites: Ears, anus, udder and the tail.
  • Disease transmitted: Redwater and east coast fever.
  • Example: Bont legged tick (amblyomma spp.)
  • Preferred sites: Udder, scrotum and tail switch.
  • Disease transmitted: Sweating sickn

 Three-Host Tick

  • This requires three hosts to complete its life cycl
  • Example: The brown ear tick (Rhipicephalus appendiculatus)
  • Preferred sites: Ears, tail switch and around the eyes.
  • Disease transmitted: East coast fever and redwater.
  • Bont tick transmit heartwater (amblyomma spp.)

Control of Ticks

  • Dipping/spraying/hand dressing with acaricides.
  • Rotational grazing.
  • Ploughing the land to break the life cycle.
  • Hand picking and killing.
  • Fencing of the grazing fields to keep off other animals including wild game.
  • Burning of grass to kill them in various stages.

Endo-parasites (internal Parasites)

  • Endoparasites are helminths.

    They can be divided into:

  • Platyhelminthes/flatworms which include;
  • Trematodes (flukes)
  • Cestodes (tapeworms).
  • Nemato-helminthes/nematodes. E.g Roundworms.

 

General Symptoms of Helminthiasis

  • Diarrhoea which foul the anal and tail region.
  • Dullness.
  • Anaemia.
  • Big stomach (pot bellied condition).
  • Presence of worm segments in faeces.
  • Coughing.

Trematodes (Liver Fluke)

  • There are two species of flukes:
  • Fasciola gigantica
  • Fasciola hepatica.
  • Fasciola hepatica  is more common.
  • It is commonly found in the liver and bile duct of cattle, sheep and goats.
  • Liver fluke is a problem in marshy and low lying wet areas.

 

Life Cycle of the Liver Fluke

  • Adult fluke in the liver of the primary host lays eggs.
  • Eggs pass through the bile duct into the small intestines and are passed out in faeces onto the pasture.
  • Under moist conditions, they hatch into a miracidium larva which swims about in search of a secondary host (fresh water snails).
  • In the snail, it develops through sporocyst, redia and cercaria.
  • When it leaves the snail, the cercaria gets encysted on vegetation and becomes metacercari
  • This is swallowed by the primary host with grass.
  • The young fluke migrates into the liver through blood vessels when it matures.

Control of Liver Fluke

  • Keep livestock off marshy areas near the rivers/streams/lakes and dams.
  • Drench affected animals.
  • Drainage of swampy areas.
  • Eradicate the intermediate host by use of molluscicides.
  • Provide water to livestock in elevated troughs.

Tapeworms

  • There are many species of tapeworms

Eexample;

  • Taenia solium
  • Taenia saginata.

The adults live in the small intestines of man (the primary host).

  • The intermediate host of Taenia solium is pig .
  • The intermediate host of Taenia saginata is cattle.

Life Cycle of Tapeworm

  • Adult tapeworms live in man’s intestines where it lays eggs.
  • Eggs are passed out with faeces,
  • Then they develop an outer covering known as onchosphere.
  • The eggs are swallowed by intermediate host.
  • The outer covering is digested and the young worm emerges.
  • This bores into the blood vessels and is carried to specific muscles such as the tongue, heart, thigh muscles.
  • It develops into an encysted form called bladderworm.
  • When the animal is killed and meat is eaten raw or in an inadequately cooked form, man gets infected by the bladder­-worm.
  • In man, the bladder-worm evaginates and attaches itself onto the intestinal wall where it develops into an adult.

Control of Tapeworms

  • Meat should be well cooked before eating.
  • Use of drugs in primary host.
  • Meat inspection by meat inspectors/ veterinary officers.
  • Use of pit latrines by man.

 

Nematodes (Roundworms)

Common ones are;

  • Ascaris suum (pig roundworms),
  • Ascaris lumbricoides found in man and sheep
  • Haemonchus contortus found in sheep, cattle and goats.
  • Roundworms are common in warm areas especially in areas where the standards of hygiene and sanitation are low.

     Nature of Damage

  • Damage is done to the liver and lung tissues as they migrate in the body.
  • Suck out blood.
  • Deprive the host of food.

Control of Roundworms

  • Use of drugs.
  • Rotational grazing.
  • Use of proper stocking rates to avoid overgrazing.
  • Practicing high standards of cleanliness and hygiene such as use of latrines.

 

 

 

 

 

 

 

 

 

 

 

 

Livestock Production II (Nutrition)

 

Introduction

  • Animals are fed for the purpose of production and body maintenance.
  • The edible material given to animals is called food.
  • It is digested, absorbed and· utilized in the body.
  • Nutrients are organic and inorganic substances contained in the food materials.

Components of Food material

  • water,
  • protein,
  • carbohydrates,
  • fats and oils,
  • vitamins
  • mineral salts.

Water

Sources

  • Free water (through drinking)
  • Bound water (contained in feeds).
  • Metabolic water (obtained from oxidation of food).

Functions

  • Regulates body temperature.
  • Transport agent in the body.
  •  Universal solvent in the body.
  • Gives shape to the cells (turgidity).
  • Acts as a lubricant.
  • Acts as constituent of body fluids.

Factors Determining the Requirements of Water by Livestock

  • Production level.
  • Amount of dry matter eaten.
  • Temperature of the surrounding area.
  • Type of animal.
  • Type of food eaten.

Protein

Sources:

  • Groundnut cakes,
  • cotton seed cakes,
  • fish meal,
  • meat meal.

Functions:

  • Growth of new tissues.
  • Repair of worn out tissues (body building).
  • Synthesis of antibodies.
  • Synthesis of hormones and enzymes.
  • Production of energy during starvation.

Digestion of Proteins

In non-ruminants, protein digestion takes placed in the stomach.

  • Food is subjected to mechanical breakdown through chewing into small particles.
  • Protein is acted on by enzymes to turn into amino acid which is assimilated into the bloodstream.

In ruminants, protein digestion initially takes place in the rumen.

  • Food is acted on by micro-organisms into microbial protein.
  • Later, enzymatic action takes place in the “true stomach” or abomasum where proteins are broken down into amino acids which are then assimilated into the bloodstream.

Carbohydrates

Sources:

  • Cereals,
  • tubers
  • commercially mixed feeds.

Functions:

  • Supply energy and heat to the body.
  • Excess is stored in form of fat for insulation of the body.

Digestion of Carbohydrates

  • In non-ruminants;
  • carbohydrate feeds are broken down by chewing into small particles.
  • Then enzymatic action further breaks down carbohydrates into glucose, fructose and galactose which are then assimilated into the bloodstrea
  • In ruminants;
  • mechanical breakdown of carbohydrate feeds is followed by microbial activities which break down cellulose into volatile fatty acids.
  • These are absorbed through the rumen walls.
  • Some carbohydrates are broken down by enzymatic action in the “true stomach” or abomasum.

 

 

Fats and Oils

Sources:

  • Cotton seeds,
  • soya beans
  • groundnuts.

Functions:

  • Supply energy and heat to the body.
  • Excess is stored as fat adipose tissues.
  • Source of metabolic water in the body.
  • Required for the development of neural system.
  • Insulator in the body.

Digestion  of lipids in Ruminants

  • Fats are hydrolysed in the rumen into fatty acids and glycerol.
  • Others are fermented into propionic acid,
  • The shorter chains are passed to the true stomach where enzymatic action takes place.

Vitamins

Sources:

  • Green materials,
  • dried grass
  • fish liver oil.

Functions:

  • Protects the body against diseases.
  • Regulate the functions of all parts of the body.
  • It acts as a co-enzyme in the body.

Examples:

  • Vitamin A,
  • vitamin B2
  • vitamin C,
  • vitamin E
  • vitamin K.

 Minerals

Sources:

  • Salt licks,
  • bone meal,
  • legumes
  • cerea

Functions:

  • Form part of the tissues such as bones and teeth.
  • Work together with the enzymes.
  •  Act as acid -base balances.
  • Act as electrolyte in the body.
  • Regulate osmotic balance in the body.

Examples:

  • Calcium,
  • phosphorus,
  • magnesium,
  • iron,
  • iodine,
  • sodium
  • chlorine.

 

  • Calcium and phosphorus –
    • Needed for teeth and bone formation.
    • Lack of these minerals leads to rickets, osteomalacia.
      • Lack of iron leads to anaemia.

Classification of Animal Feeds

This is based on nutrient composition:

  • Roughages.
  • Concentrates.
  • Feed additives.

Roughages

  • Are feeds of low available nutrients per unit weight and high fibre content.

     Examples:

  • Dry roughages,
  • succulent roughages,
  • residues from agricultural by products and conserved materials.

Characteristics

  • Low level of available nutrients.
  • Have high level of calcium especially legumes.
  • Good source of vitamin A.
  • Have high fibre content.

Concentrates

  • Are feeds of high available nutrients per unit weight.

      Examples:

  • Maize germ and bran,
  • malt extract,
  • milk products,
  • soyabeans,
  • oil seed cakes,
  • meat meal,
  • bonemeal
  • bloodmeal.

Characteristics

  • Low fibre content.
  • Feed content is consistently high.
  • High digestibility of the feed.
  • High in nutrient content.

Feed Additives

    These are substances added to the feed to increase;

  • palatability,
  • medication
  • or hormones to make animals produce more.

There are two types:

  • Nutritive additives, such as mineral licks (maclick).
  • Non-nutritives additives, such as;
    • medicants (coccidiostats),
    • Stilboestrol (used in beef animals)
    • oxytocin (to increase milk let down).

Functions

  • Stimulate growth and production.
  •  Improve feed efficiency.
  • Prevent disease causing organisms.

Compounded Feeds

  • These are the feeds prepared and mixed by use of machines.
  • These feeds can be round, pelleted, pencils, cubes or mash.

Poultry feeds can be categorized as:

  • Chick mash having 20% D.C. given to chicks.
  • Growers mash having 16% D.C. given to growers.
  • Layers mash having 12-15% D.C.P. given to layers.

Meaning of terms used to express feed values

  • Nutritive ratio (NR):
  • Is the proportion of protein to carbohydrates and fats.
  • In young animals 1:3:6
  • In old animals 1:8.
  • Crude protein (C.P): Is the total amount of protein contained in a feed.
  • Digestible Crude Protein (D.C.P): Is the portion of crude protein which an animal is capable of digesting.
  • Crude Fibre (C.F.):
  • Is the total amount of fibre contained in a feed.
  • It is mainly lignin and cellulose.
  • Digestible Fibre (D.F.): Is the portion of the total fibre contained in a feed which an animal is capable of digesting.
  • Dry Matter (D.M.): Is the material left in a feed after water has been removed.
  • Starch equivalent (S.E.): Is the amount of pure starch which has the same energy as 100kg of that feed.
  • Total Digestible Nutrients (T.D.N.): Is the sum of all the digestible organic nutrients such as fats, proteins, carbohydrates and fibre.

Computation of Livestock Rations

  • Ration:
  • Is the amount of food that will provide essential nutrients to an animal in a 24 hour period
  • to enable that animal to meet its maintenance and production requirements.
  • Balanced ration:
  • Is the ration that contains all the essential nutrients in required amounts and in the right proportion.
  • Maintenance ration:
  • is the portion of a feed required by an animal to continue with the vital body processes with no loss or gain in weight.
  • Production ration:
  • Is the feed required by animals over and above maintenance ration to enable the animal to produce;
  • for example; milk, eggs, wool, grow in size, perform work, reproduce and fatten.

 

Steps in ration formulation

  • Finding out the animal’s feed requirement based on body weight.
  • List all the available feeds, with their nutrient composition and their prices.
  • Calculate the amount of ingredients required in the ration to meet the animals needs.

 

   Methods used in ration formulation

  • Trial and error method
  • Pearson’s square method
  • Graphical method
  • Linear programming(use of computers)

Examples;

Mix a Pigs ration 22% protein using soya bean meal 40% DCP and maize meal containing 8%DCP.

Soya bean meal     (14 *100)=43.75kg

                                32

 

Maize meal   (18*100=56.25kg

                           32

 

Digestion and digestive systems

  • Digestion is the process through which food is broken down into small particles in the alimentary canal ready for absorption into the blood stream.

 

Digestion of food in livestock takes place in three stages;

  • Mechanical breakdown and chewing
  • Microbial breakdown by bacteria and protozoa in the rumen of ruminants
  • Chemical breakdown by enzymes.

 

 

 

 

 

Rumen-

  • Breakdown of food by micro-organisms and also stores food.
  • Synthesis of vitamin B-complex.
  • Synthesis of amino acids from ammonia gas.
  • Proteins are broken to peptides and amino acids.
  • Carbohydrates are broken to volatile fatty acids.

   Reticulum:

  • Separates large food particles from the small particles.
  • Retains foreign materials such as stones, hard wood and sand.

   Omasum:

  • Breaks up food by grindin
  • Reduction of water content from the feed stuff.

   Abomasum:

  • Enzymatic digestion takes place here ..
  • Contains some microbes which digest cellulose.
  • Breaks up food by grinding.
  • It is also found in non­-ruminants.

 

 

Comparison Between Digestion in Ruminant and Nonruminants

  • Differences

 

Ruminants Non ruminants
  • ,
 
  • l.
  • Chew the cud.
  • l.
  • Do not chew the cud.
 
  • 2.
  • Have four stomach chambers-thus
  • 2.
  • Have one stomach chamber
 
      polygastric.
           – thus monogastric.
 
  • 3.
  • Regurgitate food.
  • 3.
  • Cannot regurgitate food once
 
  • 4.
  • Can digest cellulose. Have
                swallowed.
 
  • micro-organisms in the rumen
  • 4.
  • Have no micro-organisms
 
  • that digest cellulose.
     in the stomach hence cannot
 
  • 5. Have no Ptyalin in saliva hence
  • digest cellulose except those
  • no enzymatic digestion in the mouth.
  • animals with micro-organisms
 
  • 6.
  • Most digestion and absorption takes
       in the caecum.
 
  • place in the rumen.
  • 5.
  • Have Ptyalin in the saliva hence
 
  • 7.
  • Have alkaline saliva due to presence
   enzymatic digestion starts in the mouth  
  • of ammonia.
  • 6.
  • Most digestion and absorption takes place
 
       in the small intestines.
 
  • 7.
  • The saliva is neutral pH.
 

 

 

 

 

 

 

Functions of the Parts of Poultry

 

  • Crop:     
  • Storage of food.
  • Softening of food by secretions from small glands in the walls.
  • Proventriculus: Enzymes start the breakdown of food.
  • Gizzard:-Crushes and grinds the coarse food (has small grit and gravel).

 

Comparison Between Digestion In Ruminants and NonRuminants

 

 

 

Similarities Between Digestion In Ruminants and NonRuminants  

 

  • Digestion in young ruminants is similar to that in non-ruminants as they do not have a developed rumen-reticulum complex.
  • Final protein digestion takes place in the small intestines in both cases.

 

  • Water absorption takes place in the colon in both ruminants and non­ ruminants

 

 

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FORM 1-4 KISWAHILI LUGHA NOTES FREE PDF

MATUMIZI YA LUGHA

Kiimbo

  • Jinsi sauti inavyopanda na kushuka mtu anapoongea.
  • Huibua maana halisi ya maneno yanayosemwa kama ifuatavyo:
  • Sentensi za taarifa
  • Mtoto anaandika barua.
  • Sentensi za maswali
  • Mtoto anaandika barua?
  • Sentensi za mshangao
  • Mtoto anaandika barua!
  • Sentensi za amri
  • Kachezeeni nje!
  • Sentensi za rai/ombi
  • Nisaidie/eni.

SEE FREE PDF NOTES HERE; Free Kiswahili notes, revision questions, KCSE past Papers, Exams, Marking Schemes, Topical revision materials, Syllabus and Many more

        Zoezi

  1. Eleza maana ya kiimbo kwa kutoa mifano.
  2. Tambua sentensi zifuatazo ni za aina gani kutokana na kiimbo.
    1. Watu wanakula nyoka?
    2. Watu wanakula nyoka.
  • Watu wanakula nyoka.
  1. Tafadhali nisaidie.

Silabi

  • Tamko moja katika neno/herufi moja au zaidi ambazo hutamkwa pamoja.

        Miundo Miwili ya Silabi za Kiswahili

  • Silabi wazi
  • Huishia kwa irabu k.m. o-a, (I) i-ga (KI), mbu-zi (KKI) na u-ngwa (KKKI)
  • Silabi funge
  • Huishia kwa konsonanti k.m. m-tu (K)

        Zoezi

  1. Ukitoa mifano, fafanua miundo miwili ya silabi za Kiswahili.
  2. Tenganisha silabi katika maneno yafuatayo:
    1. inkisari

Shadda/Mkazo

  • Mkazo unaowekwa kwenye silabi fulani ya neno ikiwa imetamkwa kwa msisitizo.
  • Alama ya ritifaa hutumiwa kutambulisha shadda.
  • Huwekwa kwenye silabi ya pili kutoka ya mwisho, kwenye vitenzi vishirikishi vya silabi moja au kubadilisha maana ya neno.
  • ka’lamu, I’mba, thu’mni, ‘leta, n.k.
  • Kitabu ‘ki mezani.
  • Bara’bara (njia), ba’rabara (sawasawa), wala’kini (lakini), wa’lakini (kasoro/dosari/ila)

Zoezi

  1. Weka shada katika maneno haya:
  2. imba
  3. baba
  4. Onyesha kwa kupiga mstari iliko shada katika maneno yafuatayo:
  5. malaika
  6. nge

Sauti za Kiswahili

  • Kuna makundi mawili ya sauti za kiswahili:
  1. Irabu
  • Sauti ambazo hutamkwa kwa ulaini bila hewa kuzuiliwa katika ala za sauti.
  1. Konsonanti
  • Sauti ambazo wakati wa kutamkwa hewa huzuiliwa katika ala za sauti.
  • Aina za Ala za Sauti
  1. Ala tuli
  • Ambazo hazisogei mtu akitamka k.m. meno, ufizi, kaa kaa gumu, kaa kaa laini na koo/koromeo.
  1. Ala sogezi
  • Ambazo husogea mtu akitamka k.m. midomo na ulimi.

Matamshi/Uainishaji wa Irabu

 

 

 

 

 

 

 

 

 

 

  1. a ni ya katikati na chini kinywani na midomo ikiwa imeviringa.
  2. e ni ya mbele na kati kinywani na midomo ikiwa imetandazwa.
  3. i ni ya mbele na juu kinywani na midomo ikiwa imetandazwa.
  4. o ni ya nyuma na kati kinywani na midomo ikiwa imeviringa.
  5. u ni ya nyuma na juu kinywani na midomo ikiwa imeviringa.

        Zoezi

  1. Taja makundi mawili ya sauti za Kiswahili.
  2. Yatofautishe makundi ya sauti za Kiswahili uliyotaja katika (a)
  3. Toa mifano miwili miwili ya irabu ambazo hutamkwa:
  1. midomo ikiwa imeviringa
  2. midomo ikiwa imetandazwa
    1. Eleza jinsi irabu /e/ inavyotamkwa.
    2. Taja aina mbili za ala za kutamkia na utoe mfano mfano mmoja mmoja.

     Matamshi/Uainishaji wa Konsonanti

                        MAHALI

AINA

MIDOMO MDOMO

MENO

MENO UFIZI KAAKAA

GUMU

KAAKAA

LAINI

KOROMEO
VIPASUO            (H)

(GH)

p

b

    t

d

 

 

k

g

 
VIPASUO         (GH)

KWAMIZO          (H)

        ch

j

   
NAZALI            (GH)

(VING’ONG’O)

m     n ny ng’  
VIKWAMIZO      (H)

(VIKWARUZO)(GH)

  f

v

th

dh

s

z

sh gh h
KITAMBAZA       l      
KIMADENDE       r      
NUSU IRABU

VIYEYUSHO

w       y    
  • Huainishwa kulingana na inapotamkiwa, kuwepo au kutokuwepo kwa mtetemeko katika nyuzi za sauti na jinsi hewa inavyozuiliwa katika ala k.m. /p/ ni ya midomo, kipasuo na sighuna.
  • Vipasuo
  • Konsonanti ambazo wakati wa kutamkwa hewa husukumwa, huzuiliwa kabisa na kuachiliwa kwa ghafla na mpasuko mdogo kutokea.
  • Vikwamizo/Vikwaruzo
  • Konsonanti ambazo wakati wa kutamkwa hewa hupitishwa katikati ya ala kwa kukwamizwa.
  • Vipasuo kwamizo/kwaruzo
  • Konsonanti ambayo wakati wa kutamkwa hewa husukumwa nje kwa nguvu, huzuiliwa kabisa halafu mwanya mdogo huachwa hewa ipite kwa kukwamizwa.
  • Nazali/Ving’ong’o
  • Konsonanti ambazo wakati wa kutamkwa kuna kiasi cha hewa huachiliwa na kupitia puani
  • Kitambaza
    • Konsonanti ambayo wakati wa kutamkwa hewa husukumwa kwa nguvu, kuzuiliwa na kuachiliwa ipite kando ya ulimi
  • Kimadende
  • Konsonanti ambayo wakati wa kutamkwa hewa husukumwa, kuzuiliwa na kuachiliwa na kusababisha ncha ya ulimi kupigapiga ufizi mfululizo.
  • Nusu irabu/Viyeyusho
    • Konsonanti ambazo wakati wa kutamkwa hewa hupitishwa katikati ya ala kwa ulaini kama katika utamkaji wa irabu.

        Zoezi

  1. Tambua kikwamizo cha kaakaa laini na kiyeyusho cha midomo.
  2. Tambua konsonanti ambazo si za orodha hii na ueleze kwa nini: /m/, /n/, /ny/,/ng’/, /f/, /b/
  3. Tofautisha konsonanti /p/ na /dh/.
  4. Taja konsonanti mbilimbili ambazo hujulikana kama:
    1. viyeyusho
    2. vikwaruzo

Aina za Maneno

Nomino (N)

  • Neno linalotaja kiumbe, kitu, hali, mahali, tendo, dhana, n.k.

        Aina

  • Nomino za Pekee
  • Ambazo hutaja kitu kwa kutumia jina lake/ambazo hutambulisha upekee wa kitu hicho.
  • Mwanzoni huandikwa kwa herufi kubwa.

 

  • majina ya watu k.m. Kamau
  • mahali k.m. Mombasa
  • siku k.m. Alhamisi
  • miezi k.m. Disemba
  • miaka k.m. 1930
  • milima k.m. Kilimanjaro
  • Mito k.m. Tana
  • maziwa k.m. Victoria
  • bahari k.m. Hindi
  • Mabara k.m. Africa

 

  • Nomono za Kawaida/Jumla
  • Majina ya jumla ya viumbe/vitu vinavyoonyesha umbile la jinsi moja k.m. mtu, gari, kalamu, n.k.
  • Nomino za Jamii
  • Majina ya makundi ya viumbe au vitu k.m. bunge, jamii, halaiki, bunda n.k.
  • Nomino za Wingi
  • Majina ya vitu vitokeavyo kwa wingi japo kimsingi hazina umoja au wingi k.m. maji, mate, maziwa, mahubiri, marashi, mchanga, ngeu, poda, unga, n.k.
  • Nomino za Dhahania
  • Majina ya viumbe au mambo ya kudhani/yasiyoweza kugusika k.m. k.m ujinga, werevu, malaika, shetani, amani, imani, roho, wazo, dhana, n.k.
  • Nomino za Vitenzi Jina
  • Vitenzi vyenye kiambishi awali ku ambavyo huweza pia kutumika kama nomino k.m. Kucheza kwake kunaudhi.

        Zoezi

  1. Sahihisha jedwali lifuatalo
nomino aina
Juma

kisu

maziwa

bunda

amani

kuomba

wingi

dhahania

pekee

kitenzi jina

kawaida/jumla

wingi

  1. Bainisha nomino katika sentensi ifuatayo
    1. Kuendesha baiskeli kwa kasi kulimfanya Hasani aangushe bunda la noti alilokuwa anaenda kununulia mchanga.

Sentensi ya Kiswahili

  • Sentensi ni fungu la maneno linalojitosheleza kimaana linalotumiwa katika mawasiliano.

        Sifa

  1. Huwa na ujumbe uliokamilika.
  2. Huwa na mpangilio maalum wa maneno.
  3. Huwa na muundo wa kiima na kiarifu.

        Aina

  • Sentensi Sahili
    • Sentensi rahisi au nyepesi.

        Sifa

  1. Huwa fupi.
  2. Huwa na kitenzi kimoja pekee.
  3. Huwasilisha dhana moja.
  4. Yaweza kuwa ya neno moja au zaidi.
  5. Yaweza kuwa na kiima kilichododoshwa.
  • Watoto wawili wanaelekea uwanjani.
  • Gachiku ni msichana mtiifu.
    • Sentensi Ambatano
  • Inayoundwa kwa kuunganisha sentensi sahili mbili.

       Sifa

  1. Huwa na vishazi huru viwili.
  2. Huwa na kiunganishi.
  3. Huwa na vitenzi viwili au zaidi.
  4. Hutoa zaidi ya wazo moja.
  5. Yaweza kuwa na viima vilivyododoshwa.
  • Mwanafunzi alipita mtihani ingawa hakuwa anasoma kwa bidii.
  • Maria aliendelea kupika kwa utaratibu huku akiimba wimbo.
    • Sentensi Changamano
  • Ambayo huwa na kishazi tegemezi kilichochopekwa ndani.

        Sifa

  1. Huwa na kishazi tegemezi chenye kitenzi kinachovumisha nomino kwa kuirejelea.
  2. Huwa na kishazi huru kimoja au zaidi.
  3. Huwa na virejeshi (amba na O) au –enye.
  • Tunda alilonunua jana limeoza.
  • Mwizi aliiba pesa zilizokuwa kabatini.

Kundi Nomino (KN) na Kundi Tenzi (KT)

  • Kundi Nomino ni sehemu katika sentensi inayoarifu kuhusu nomino na hutokea mwanzoni mwa sentensi.
  • Kundi tenzi ni sehemu katika sentensi inayoarifu kuhusu kitenzi na hutokea mwishoni mwa sentensi.

Virai

  • Vikundi vya maneno vitumiwavyo na binadamu visivyo na maana kamili.
  • Tungo zinayoundwa kwa maneno aghalabu mawili au zaidi yanayoashiria kitu kimoja na inayojengwa juu ya neno kuu.

 Aina

 

  • Kirai Nomino (Kn)
  • Kirai Kitenzi
  1. T
  2. T+E
  3. T+N
  4. T+N+T
  5. TS+T
  6. t+N
  7. t+V+E
    • Kirai Kivumishi(Kv)
  8. V+E
  9. V+U+V+E
  10. V+V+U+V+E
  11. V+N+V+E
    • Kirai kielezi (Ke)/Chagizo
  12. E
  13. E+E
  14. E+E+E…
    • Kirai Kihusishi (Kh)
  15. H+N
  16. H+N+V
  17. H+N+V+E

 

        Zoezi

       Bainisha virai katika sentensi ifuatayo

  1. Mzazi na watoto wawili werevu sana waliwasili shuleni leo asubuhi kabla ya mwalimu.

Vishazi

  • Kundi la maneno lenye kiima na kiarifu likiwa ndani ya sentensi kuu.

       Aina

  • Vishazi Huru
  • Vifungu vya maneno katika sentensi ambavyo hutoa maana kamili.
  • Vishazi Tegemezi
  • Vifungu vya maneno katika sentensi ambavyo havitoi maana kamili.

Aina

  1. Vishazi tegemezi vya viunganishi k.m. Alimwadhibu ingawa hakuwa na makosa.
  2. Vishazi tegemezi vya virejeshi k.m. Polisi walimpata mtoto aliyekuwa amepotea.
    • Vishazi Viambatani
      • Vinavyoundwa kwa vishazi huru viwili vikiwa vimeunganishwa k.m. Baba analala na mama anapika.

Zoezi

        Bainisha Vishazi Katika Sentensi Zifuatazo

  1. Mwalimu amewasili.
  2. Amina ambaye ni daktari atakuja.
  3. Ametajirika japo hakupata elimu.
  4. Mwalimu anafundisha na wanafunzi wanaandika.
  5. Tumeanzisha shirika ili tunyanyue hali zetu.
  6. Unaweza kuamua kunyamaza au kujitetea.

Shamirisho/Yambwa

Aina

  • Shamirisho Kipozi/Yambwa Tendwa
    • Nomino inayoathiriwa na kitenzi.
  • Shamirisho Kitondo/Yambwa Tendewa
    • Nomino inayotendewa kitendo.
  • Shamirisho Ala/Yambwa Kitumizi
    • Chombo kinatumiwa kufanyia kitendo fulani.

        Mifano

  • Mama alimpikia baba chakula kwa sufuria.
  • Baba alipikiwa chakula na mama kwa sufuria.
  • Sufuria ilitumiwa na mama kumpikia baba chakula.
  1. Chakula (Shamirisho Kipozi/Yambwa Tendwa)
  2. Baba (Shamirisho Kitondo/Yambwa atendewa)
  3. Sufuria (Shamirisho Ala/Yambwa Kitumizi)

Ngeli za Nomino

  • Makundi ya nomino katika lugha ya Kiswahili yenye sifa zinazofanana kisarufi.
    • A-WA
  • Huwa na majina ya watu, vilema, viumbe, vyeo na viumbe vya kiroho, n.k.
  • Huchukua miundo kama vile M-WA, M-MI, KI-VI, n.k.

 

  • mtu-watu,
  • mkulima-wakulima
  • mtume-mitume
  • mkizi-mikizi
  • kiwete-viwete
  • kibyongo-vibyongo
  • nabii-manabii
  • kuku-kuku
  • Waziri-Mawaziri

 

  • U-I
    • Huwa na majina ya mimea, sehemu za mwili, vifaa, matendo, maumbile, n.k.
    • Huchukua muundo wa M-MI.

 

  • Mchungwa-michungwa
  • Mkoko-mikoko
  • mkono-mikono
  • mfupa-mifupa
  • msumari-misumari
  • mgomo-migomo
  • mwendo-myendo
  • msukosuko-misukosuko
  • mlima-milima
  • mwamba-myamba

 

  • U-YA
  • Huwa na majina ya hali, matendo, n.k.
  • Huchukua muundo wa U-MA.

 

  • Ugonjwa-magonjwa
  • upana-mapana
  • uasi-maasi
  • uchungu-machungu
  • ulezi-malezi
  • uovu-maovu
  • uhusiano-mahusiano

 

  • YA-YA
    • Huchukua muundo wa MA-MA.
    • Huwa na nomino zipatikanazo kwa wingi.
    • Hazibadiliki katika umoja na wingi.

 

  • manukato
  • mauti
  • maziwa
  • marashi
  • mahubiri
  • majira
  • maradhi
  • maafa
  • mazingira

 

  • KI-VI
    • Ni majina ya vifaa, sehemu za mwili, vitu, udogo, lugha, n.k.
    • Huchukua miundo KI-VI na CH-VY.

 

  • kisu-visu
  • kitabu-vitabu
  • chakula-vyakula
  • chanda-vyanda
  • kijitu-vijitu
  • kigombe-vigombe
  • kiguu-viguu
  • kidovu-vidovu

 

  • LI-YA
    • Huwa na majina ya sehemu za mwili, dhana, vifaa, ukubwa, n.k.
    • Huchukua muundo wa JI-MA, JI-ME, JA-MA, JE-MA n.k.

 

  • jicho-macho
  • jina-majina
  • jitu-majitu
  • goma-magoma
  • jambo-mambo
  • janga-majanga
  • jembe-majembe
  • jeneza-majeneza
  • wazo-mawazo
  • tunda-matunda
  • jua-majua
  • ziwa-maziwa
  • ua-maua

 

  • I-I
  • Huwa na nomino dhahania na vitu visivyoweza kuhesabika.
  • Hazibadiliki katika umoja na wingi.

 

  • sukari
  • amani
  • chai
  • mvua
  • Imani
  • chumvi
  • subira
  • imani
  • amani
  • furaha

 

  • I-ZI

 

  • Huhusisha nomino dhahania na vitu.
  • Hazibadiliki katika umoja na wingi.

 

  • nyumba

 

  • baiskeli
  • karatasi
  • redio
  • meza
  • dini
  • dawa
  • ndizi
  • jozi

 

  • U-ZI
  • Huchukua miundo W-NY, U-NY, U-F, n.k.

 

  • wayo-nyayo
  • wakati-nyakati
  • uso-nyuso
  • ufa-nyufa
  • ufunguo-funguo
  • ufagio-fagio
  • wembe-nyembe
  • uwanja-nyanja
  • ujumbe-jumbe
  • ukoo-koo
  • waraka-nyaraka
  • waya-nyaya

 

  • U-U
  • Huwa na nomino za dhahania na vitu visivyoweza kuhesabika.
  • Hazibadiliki kimaumbo.

 

  • Huchukua U au W.
  • Ujinga
  • Ulafi
  • Ulaji
  • Werevu
  • Unga
  • Uji
  • Ugali
  • udongo

 

  • KU
  • Nomino zinazoundwa kutokana na vitenzi k.m. kuomba kwake kumemsaidia.
    • PAKUMU
  • Ngeli ya mahali.
  • Huwa na nomino moja ‘mahali’.
  1. PA (mahali karibu au panapodhihirika) k.m. Kitabu kipo pa
  2. KU (mahali mbali au kusikodhihirika) k.m. Mahali kule ku
  3. MU (ndani ya) k.m. Mahali mle mna siafu.

        Zoezi

  1. Tunga sentensi ukitumia nomino kutoka katika ngeli ya U-ZI.
  2. Andika kwa wingi. Makaribisho aliyopewa yalimfurahisha.
  3. Andika katika ukubwa wingi: Paka mweupe amenaswa mguuni.
  4. Andika katika wingi wa hali ya udogo: Mtu aliumwa na mbwa.
  5. Huku ukitoa mifano, fafanua miundo mitatu ya majina katika ngeli ya LI-YA.
  6. Tambua ngeli/viwakilishi ngeli vya nomino zifuatazo:

 

  1. chakula
  2. shairi
  • mtwana

 

Uundaji wa maneno

  • Nomino kutokana na mzizi wa kitenzi
  1. danganya-kudanganya, mdanganyifu,udanganyifu
  2. soma-kusoma, masomo,msomi,usomaji
  3. unda-kuunda, muundaji,uundaji,muundo
  4. funika-kufunika, kifuniko, mfunikaji, ufunikaji
    • Kitenzi kutokana na mzizi wa nomino

 

  1. mlo-kula
  2. mlevi-kulewa, kulevuka
  3. mwimbaji-kuimba
  4. fikra-kufikiri
  5. malezi-kulea
  6. fumbo-kufumba, kufumbua

 

  • Nomino kutokana na mzizi wa nomino

 

  1. mwimbaji-kuimba, wimbo, uimbaji, kiimbo
  2. mchezo-kucheza, uchezaji, mchezaji
  3. ulaghai-kulaghai, mlaghai
  4. hesabu-kuhesabu,uhesabu
  5. mdhalimu- kudhulumu, dhuluma, udhalimu

 

 

  • Nomino kutokana na mzizi wa kivumishi
  1. -refu-mrefu, urefu, urefushaji
  2. -baya-mbaya, ubaya
  3. -zuri-mzuri, uzuri
  4. -kali-mkali, ukali
  5. -eupe-mweupe,weupe
  • Kivumishi kutokana na mzizi wa nomino
  1. ujinga -jinga
  2. werevu -erevu
  3. mzuri -zuri
  4. mpumbavu -pumbavu
  5. mpyoro -pyoro
  • Kitenzi kutokana na mzizi wa kivumishi
  1. haramu-kuharamisha, kuharamika
  2. halali-kuhalalisha, kuhalalika
  3. -fupi-kufupisha, kufupika
  4. bora-kuboresha, kuboreka
  5. -refu-kurefusha, kurefuka
  6. sahihi-kusahihisha, kusahihika
  7. -sikivu-kusikia
  8. -danganyifu-kudanganya
    • Kivumishi kutokana na mzizi wa kitenzi
  9. dunisha – duni
  10. Haramisha – haramu
  11. fupisha -fupi
  12. sahilisha -sahili
  13. tukuka -tukufu
  14. fahamu -fahamivu
  15. teua -teule
  16. nyamaza -nyamavu
  17. ongoka -ongofu
  18. sahihisha -sahihi
  19. danganya -danganyifu
    • Kitenzi kutokana na kielezi
  20. haraka-harakisha
  21. zaidi-zidisha
  22. bidii-bidiisha
  23. hima-himiza

 

        Zoezi

  1. Unda neno ulilopewa katika mabano kutokana na maneno yafuatayo:
  1. zingatia (kivumishi)
  2. sahili (kitenzi)
  • taliki (nomino)
    1. Unda nomino kutokana na mizizi ya maneno yafuatayo kisha utunge sentensi.
  1. -kali
  2. lia

Vitenzi

  • Kitenzi ni neno linaloeleza kuhusu jambo linalofanywa.

Aina za Vitenzi

  • Kitenzi halisi
  • Kinachofahamisha tendo halisi.
  • Hutokea peke yake k.m. Boke anacheza
    • Kitenzi kikuu (T)
  • Kinachoeleza tendo kuu katika sentensi.
  • Hutokea pamoja na kitenzi kisaidizi k.m. Baba anataka kulala.
    • Kitenzi Kisaidizi (Ts)
  • Kinachosaidia kitenzi kikuu

Maneno yanayoweza kutumiwa kama vitenzi visaidizi

 

  • ngali
  • kuwa
  • taka
  • pasa
  • bidi
  • huenda
  • kuja
  • weza
  • kwisha
  • stahili
  • wahi
  • maliza

 

  • Vitenzi Sambamba
  • Vinavyofuatana moja kwa moja/vinavyotokea kwa mfululizo.
  • Hutumika kutoa maelezo kuhusu tendo moja maalum kwa uwazi zaidi.
  • Wachezaji huenda wanaweza kushinda mchezo wa leo.
  • Vitenzi Vishirikishi (t)                                                                                                                                            
  • Vinavyoshirikisha vitu kihali, kitabia au kimazingira.

        Aina

  1. Vitenzi Vishirikishi Vikamilifu
  • Ambavyo huchukua viambishi.
  • Mama alikuwa mgonjwa/jikoni/muuguzi.
  • Aisha angali kitandani/mkaidi/ mwanafunzi.
  1. Vitenzi Vishirikishi Vipunguvu
  • Ambavyo havichukui viambishi
kuyakinisha kukanusha
ni/niko

ndiko

yuko

li/liko

si/siko

siko

hayuko

hali/haliko

Viwakilishi (W) na Vivumishi (V)

  • Viwakilishi ni viambishi au maneno yanayotumiwa badala ya nomino.
  • Vivumishi ni maneno yanayotoa habari zaidi kuhusu nomino.
VIVUMISHI VIWAKILISHI
Viulizi Viulizi
G  Maneno ya kuulizia.

G  Mizizi ni –pi, -ngapi na gani.

ü  Amechukua kitabu kipi?(V. kiulizi)

 

ü  Kipi kimepotea? (W. Kiulizi)

ü  Amenunuliwa mangapi?

ü  Gani imefungwa?

a-unganifu a-unganifu
G  Maneno yanayoundwa kwa viwakilishi ngeli na kiishio a.

G  Hutoa maana ya umilikaji

ü  Mtoto wa shangazi amelala. (V. a-unganifu)

ü  Wa Juma analia. (W. a-unganifu)

ü  Cha mlevi huliwa na mgema.

Vimilikishi Vimilikishi
G  Hutoa maana ya umilikaji.

Mizizi

nafsi kuyakinisha kukanusha
1

2

3

-angu

-ako

-ake

-etu

-enu

-ao

ü  Kiatu changu kimepotea. (V. kimilikishi).

ü  Usichukue chake. (W. kimilikishi)
Sifa Sifa
G  Maneno ya kusifu au kueleza jinsi nomino ilivyo k.m. -fupi, -baya, -kali, -dogo, n.k.

ü  Mti mrefu umeanguka. (V. sifa)

ü  Alichukua cheupe. (W. Sifa)
Vionyeshi/viashiria Vionyeshi/viashiria
G  Maneno ya kuonyesha nomino ilipo.

G  Huwa za karibu, wastani na mbali k.m. hili, hilo, lile.

ü  Kiatu hiki kimechafuka. (V. kionyeshi/kiashiria)

Hii ni ya nani? (W. kionyeshi/kiashiria)
Viashiria visisitizi Viashiria visisitizi
G  Maneno ya kutilia mkazo nomino yakizingatia ilipo.

G  Huwa ya karibu, wastani na mbali.

G  Huundwa kwa kutumia kiwakilishi ngeli katika kionyeshi cha kwanza k.m. kiki hiki-vivi-hivi, lili hili-yaya haya, n.k.

ü  Chumvi ii hii ilimwagika. (V. kisisitizi)

ü  Kuku huku ndiko kulinyesha. (W. kisisitizi)
Virejeshi Virejeshi
G  Hurejelea nomino au kukumbusha kuihusu.

G  Huwa amba- na -o- rejeshi.

ü  Mtoto ambaye analala ni wake.

ü  Watoto wanaolala ni wao. (V. kirejeshi)

ü  Mnyama ambaye huwindwa ni nguruwe.

ü  Mnyama awindwaye ni nguruwe.

ü  Ambaye aliniibia ninamjua.

ü  Aliyeniibia ninamjua.

ü  Ambaye hula nyasi ni ng’ombe.

ü  Alaye nyasi ni ng’ombe.

 

Idadi idadi
G  Hutaja idadi ya nomino

Aina

a)      Idadi halisi (iliyo dhahiri) k.m. -moja, sita, n.k.

b)     Idadi ya jumla (isiyo dhahiri) k.m. -chache, -kadha –ingi, n.k.

ü  Mwalimu mmoja na wanafunzi sita wameenda. (V-idadi halisi)

ü  Vitabu vichache vimechukuliwa na watoto kadha. (V. idadi ya jumla)

ü  Nipe kumi na kimoja. (V. idadi halisi).

ü  Amechukua machache tu. (V. idadi ya jumla)

 

Pekee Pekee
G  Hutoa taarifa zaidi kuhusu nomino kwa njia ya pekee.

a)      –enye (umilikaji)

ü  Msichana mwenye maringo ni yule. (V. Pekee)

b)     –enyewe (halisi au kusisitiza)

ü  Barua yenyewe niliipeleka posta.

c)      –ote (bila kubakisha)

ü  Chakula chote kimeliwa.

d)     -o-ote (bila kubagua)

Mtu yeyote anaweza kuugua.

e)      -ingine (sehemu ya baadhi ya vitu)

ü  Mikufu mingine imeibwa.

f)      -ingine-o (mbali na/zaidi ya)

ü  Nyuzi nyinginezo zilikatika.

ü  Mwenye macho haambiwi tazama. (W.pekee)

ü  Yenyewe yaliiva jana.

ü  Kiliharibika chote.

ü  Popote paliposafishwa pamechafuka.

ü  Ametorokea kwingine.

ü  Nyingineyo niliweka katika chakula.

Nomino/majina W
Þ    Nomino/majina ambayo hutumika kama vivumishi

ü  Mtu mzee hutembea kwa mkongojo. (V. jina/nomino)

 

 

W Ngeli
 

 

Viwakilishi ngeli ambavyo huwakilisha nomino k.m. Liliiva jana-Yaliiva jana.
W Nafsi
  Þ    Maneno au viambishi vinavyotajia nafsi.

Aina

a)     Nafsi huru

Þ    Maneno ya kutajia nafsi.

nafsi umoja wingi
1

2

3

Mimi

Wewe

yeye

Sisi

Nyinyi

wao

ü  Yeye ni mtiifu. (W. nafsi huru)

b)         Nafsi tegemezi/viambata

Þ    Viambishi ambavyo hutaja nafsi.

nafsi umoja wingi
1

2

3

ni

u

a

tu

m

wa

ü  Walisahau kumwambia. (W. nafsi tegemezi)

 

Vielezi (E)

  • Viambishi au maneno yanayoeleza zaidi kuhusu kivumishi, kitenzi au kielezi kingine.
  • Yeye ni mweupe sana/ajabu/kwelikweli/kupindukia/pepepe.
  • Alikula pole pole sana.

       Aina

  1. Vielezi vya Namna/Jinsi
  • Ambavyo hueleza vile jambo lilifanyika.

Aina

  • Vielezi namna mfanano
  • Vinavyoeleza vile jambo lilifanyika kwa kufananisha na nomino au vivumishi.
  • Huchukua viambishi KI na VI.
    • Anakula ki
    • Tulifanya kazi vi
  • Vielezi namna viigizi
    • Maneno ambayo kiasili ni vielezi k.m. sana, haraka, ghafla, mno, kabisa, pole, barabara n.k.
      • Mwenda pole
    • Vielezi namna hali
      • Hueleza hali ya tendo.
    • Alilelewa kwa shida.
    • Alilewa chakari
  • Vielezi namna vikariri
    • Huelezea vile jambo lilifanyika kwa kurudiwarudiwa
  • Alinijibu
  • Tembea
  • Yeye hufanya kazi yake hivi hivi/ovyo ovyo
  • Mbwa alibweka bwe! Bwe! Bwe!
  • Vielezi namna ala
  • Walimpiga Stephano mawe/kwa mawe.
  • Vielezi Namna Viigizi
    • Hueleza vile kitendo kilitendeka kwa kutumia tanakali.
  • Mbuni alianguka majini chubwi!
  1. Vielezi vya Idadi/Kiasi
    • Maneno ambayo hutaja kitendo kimetendeka mara ngapi.

Aina

  • Vielezi vya idadi halisi
  • Tulivamiwa mara moja.
  • Vielezi vya idadi ya jumla
  • Alitoroka mara kadha/nyingi/chache.
  1. Vielezi vya mahali
    • Hutaja mahali kitendo kilitendekea.

Aina

  • Vielezi vya mahali vya maneno kamili
  • Ndege ilipofika Nairobi, ilitua chini.
  • Vielezi vya mahali vya aina ya viambishi
    • Ni viambishi po, ko, mo na ni.
  • Alipolala palikuwa na siafu.
  • Wanacheza uwanja
  1. Vielezi vya wakati
    • Hutaja kitendo kililifanyika wakati gani.

Aina                                                                                                                  

  • Vielezi vya wakati vya maneno kamili
  • Rais atawasili kesho/mwaka ujao.
  • Kielezi cha wakati cha kiambishi (po ya wakati)
  • Nililala nilipofika nyumbani

     Viunganishi (U)

  • Neno au fungu la maneno la kuunganishia.

Aina

 

  • Vya kujumuisha pamoja
  • na
  • aidha (pia)
  • isitoshe
  • kadhalika (pia))
  • tena
  • mbali na
  • fauka ya (zaidi ya)
  • Vya kukatiza ili kupambanua
  • walakini (lakini)
  • bali (lakini)
  • ijapokuwa (hata kama)
  • ingawa (hata kama)
  • Vya kuonyesha kinyume cha mambo
    • ilhali
    • licha ya
  • Kuonyesha masharti
  • budi (lazima)
  • lazima
  • sharti
  • ikiwa (kama)
  • bidi
  • Vya sababu
  • kwa
  • kwa sababu
  • maadamu (kwa kuwa)
  • madhali (kwa kuwa)
  • kwa vile/maana
  • kwa ajili/minajili ya
  • mintaarafu (kutokana na)
  • Vya kuonyesha Chaguo
  • au
  • ama
  • wala
  • Viunganishi vingine na maana zake
  • ila (isipokuwa)
  • laiti (kama)
  • lau (kama)
  • mradi (bora)
  • angalau (bora zaidi)
  • bighairi (bila ya kujali) k.m.Minghairi vitu vilivyo kwenye kabati vinginevyo unaweza kuvichukua.
  • seuze/sembuse (kulinganisha ili kuonyesha tofauti)
  • labda (pengine)

 

Vihusishi (H)

  • Maneno yanayoonyesha uhusiano.

Aina

 

  • Mahali
  • juu ya, miongoni mwa, katika, mpaka, hadi
    • Wakati
  • kabla ya, baada ya, tangu, hadi, mpaka
    • Sababu
  • kwa, kwani, kwa sababu, mintaarafu ya
    • Ala
  • Alimkata kwa
    • A-unganifu
  • Simu ya rununu inalia.
  • Jumba la mikutano limeandaliwa.
  • Kiatu cha ngozi hudumu.
  • Kikome cha plastiki ni duni.
    • Ulinganisho
  • Zaidi ya, kuliko, kuzidi, kushinda.
    • Kiwango
  • Zaidi ya, kati ya, takriban, karibu
    • Vya hali
  • Mithili ya, kwa niaba ya

 

Vihisishi (I)

  • Maneno yanayotoa hisia za moyoni.

 

  1. furaha
  • Hoyee! Haleluya! Alhamdulilahi!
  1. hasira
  • Kefle! Ah! He!
  1. majuto
  • Kumbe! Jamani! Ole wangu! Laiti
  1. huzuni/huruma
  • Pole! Ole! Maskini!
  1. kuitikia
  • Bee! Labela! Naam! Ehee! Ahaa!
  1. mshangao/mshtuko
  • Eti! Salaale! Ajabu! Msalia mtume! Lahaula!
  1. kubeza
  • Mawe! Ngo! Mmm! Mwangalie!
  1. kusisitiza
  • Hata
  1. kutakia heri
  • inshallah

 

Mwingiliano wa Maneno

  • Hali ya maneno kuwa na matumizi tofauti mifano:

 

  • W kuwa V
  • Huyu
  • Mtoto huyu
    • V kuwa W
  • Vikombe vizuri vitavunjika.
  • Vizuri
    • V kuwa N
  • Mti mrefu
  • Mrefu alikufa jana jioni.
    • V kuwa E
      • Viatu vibaya
      • Uliifanya kazi
      • Mtu mjinga ni huyu.
      • Anaongea
    • N kuwa V
  • Tajiri alimdharau Razaro.
  • Mtu tajiri
    • N kuwa E
  • Nairobi ni mji mkuu.
  • Amewasili
  • Kitoto
  • Unaongea
  • Haraka haina baraka.
  • Fanya haraka tuondoke hapa.
  • Sindano ya babu imepotea
  • Alidungwa sindano/kwa sindano na daktari.
    • E kuwa N
  • Niliwasili jana.
  • Jana yangu haikuwa nzuri.
    • T kuwa N
  • Nataka kulala
  • Kulala kwake kunaudhi.
    • N kuwa U
  • Ila yake imemwathiri sana.
  • Watu wote ila yeye walikwenda.
  • Kichwa changu kina walakini.
  • Nimekula walakini
    • E kuwa I
  • Mwenda pole
  • Pole! Usijali utapona.
  • Amepaka rangi sawasawa.
  • Sawasawa! Siku moja tutakutana.
    • H kuwa E
  • Paka amepanda juu ya mti.
  • Ameingia katika choo.
    • T kuwa E
  • Mtoto akilia
  • Aliingia akilia.
    • N kuwa I
  • Gege anacheza ala yake ya muziki.
  • Ala! Waniwekea uchafu katika chakula?

 

Mofimu

  • Kipashio kidogo zaidi katika lugha kisichoweza kuvunjwavunjwa zaidi bila kupoteza maana yake.

Aina

  • Mofimu huru
  • Neno lisiloweza kugawanywa katika vipande mbalimbali na linalojisimamia na kuwa na maana kamili.
  • Kuku, baba, mama, sana, labda, jana n.k.
  • Mofimu tegemezi
  • Isiyoweza kujisimamia na kujitosheleza kisarufi, mifano:

 

  • Mzizi (Sehemu ya neno inayobeba maana kuu na isiyoweza kubadilishwa)
  • mtu, samahe-k-a, n.k.
  • Nafsi
  • Tumesahau
  • Ngeli
  • Li
  • Ya
  • Kikanushi
  • Sikumpiga
  • Ha
  • Hu
    • Njeo/wakati
    • Lili
    • Ana
    • Tuta
    • Alipo
    • Hali
  • Me, nge, ngali, hu, ki, ka, n.k.     
    • Mahali
  • Alipo
  • Aliko
  • Alimo
    • Virejeshi
      • Lililo
      • Aliji
    • Mtendwa/watendwa/kitendwa/vitendwa/shamirisho
  • Alichiki
  • Kilichowa
    • Mnyambuliko/kauli
  • Alimpigi
  • Alimlilia
  • Alinikose
  • Alimtole
    • Kiishio
  • a, e, i, u

 

Viambishi

  • Viungo vyenye maana vinavyofungamanishwa na mziziwa neno ili kulipa maana mbalimbali.

 

       Aina

  • Viambishi Awali
  • Ambavyo hutokea kabla ya mzizi.
  • A-li-ye-ku-kata-a
    • Viambishi Tamati
  • Ambavyo hutokea baada ya mzizi k.m. ki-pig-ishw-a-cho

Mnyambuliko wa Vitenzi

  • Kunyambua kitenzi ni kukiongeza viambishi tamati ili kukipa maana tofauti.

Aina za minyambuliko/kauli za vitenzi

  • Kutenda
    • Hali ya kawaida ya kitenzi.
  • Kutendatenda
    • Hali ya kitenzi kurudiwa.
  • Kutendea
    • Kwa niaba ya
    • Badala ya
    • Sababu
    • Kuonyesha kitumizi
    • Mwendo wa kitu kuelekea kingine
  • Kutendwa
  • Huonyesha nomino iliyoathiriwa na kitenzi.
    • Kutendewa
  • Humaanisha kitendo kimetendwa na mtu badala au kwa niaba ya mtu mwingine.
    • Kutendana
      • Unamtenda mtu jambo naye anakutenda jambo lilo hilo.
    • Kutendeana
  • Unamtendea mtu jambo naye anakutendea jambo lilo hilo.
    • Kutendeka
      • Uwezekano wa kitendo kufanyika
    • Kutendesha
      • Mtu au kitu kusababisha kufanyika kwa kitendo.
    • Kutendeshea
  • Kusababisha kitendo kitendeke kwa niaba ya mwingine.
    • Kutendeshwa
  • Kusababishwa kufanya jambo.
    • Kutendeshewa
  • Mtu kusababishwa kitendo kitendeke kwa niaba yake.
    • Kutendeshana
  • Kusababisha kitendo kitendeke kwa mtu naye anasababisha kitendo kicho hicho kitendeke kwako.
    • Kutendesheana
  • Kusababisha kitendo kitendeke kwa niaba ya mtu naye anasababisha kitendo kicho hicho kitendeke kwa niaba yako.
    • Kutendesheka
  • Kitendo fulani kinaweza kusaababishwa.
    • Kutendama
  • Kuwa katika hali fulani bila ya mabadiliko.

 

  • lala-lalama
  • ficha-fichama
  • shika-shikama
  • ganda-gandama
  • chuta-chutama
  • funga-fungama
  • kwaa-kwama
  • unga-ungama
  • andaa-andama
  • saki-sakama

 

  • Kutendata
    • Hali ya mgusano au kushikanisha vitu viwili.

 

  • paka-pakata
  • fumba-fumbata
  • kokoa-kokota
  • okoa-okota
  • kama-kamata

 

  • Kutendua
    • Hali ya kiyume

 

  • choma-chomoa
  • funga-fungua
    • Kutenduka
      • Kuweza kufanyika kwa hali ya kinyume.

 

  • chomoka
  • funguka

 

Vinyume vya vitenzi

 

  • komea-komoa
  • bariki-laani
  • patana-kosana
  • angika-angua
  • mwaga-zoa
  • ziba-zibua
  • tatiza-tatua
  • funika-funua
  • tega-tegua
  • tawanya-kusanya
  • ugua-pona
  • nasa-nasua
  • kwamiza-kwamua
  • kosa-kosoa
  • pakia-pakua
  • twika-tua
  • paa-tua
  • cheka-lia
  • anika-anua
  • simama-keti
  • fukia-fukua
  • inama-inuka
  • funga-fungua
  • furahi-huzunika
  • kumbuka-sahau
  • oa-taliki
  • choka-pumzika
  • uliza- jibu
  • jenga-bomoa
  • ishi-kufa/hama
  • kufa-kufufuka/ishi
  • lewa-levuka
  • anza-maliza/isha
  • saza/bakiza-maliza
  • meza-tapika/tema
  • ingia-toka
  • dharau-heshimu
  • kweya-teremka
  • panda-shuka
  • sifu-kashifu
  • chimba-fukia
  • chafua-safisha
  • cheka-lia
  • panda-shuka
  • babaika-tulia
  • pokea-aga
  • zama-elea
  • vaa-vua

 

kitenzi tendea tendwa tendewa tendana tendeka tendeana tendesha tendeshea tendesheka
cha

ü  ogopa

chia chwa chiwa chiana chika chiana chisha chishia chishika
cha

ü  pambazuka

chea 0 chewa 0 0 0 chesha cheshea chesheka
chwa

ü  jua kuanza kutua

chwea 0 chwewa chweka 0 0 chwesha chweshea chwesheka
fa

ü  tokwa na uhai

fia 0 fiwa fika 0 fiana fisha fishia fishika
gwa

ü  anguka

gwia 0 gwiwa 0 0 gwiana gwisha gwishia gwishika
ja

ü  sogea karibu

jia 0 jiwa jika 0 jiana jisha jishia jishika
la

ü  tia chakula kinywani na kumeza

lia liwa liwa lika lana liana lisha lishia lishika
nya

ü  enda haja kubwa

ü  anguka matone

nyea nyewa nyewa nyeka 0 nyeana nyesha nyeshea nyesheka
nywa

ü  tia kitu majimaji kinywani na kukimeza

nywea nywewa nywewa nyweka 0 nyweana nywesha nyweshea nywesheka
pa

ü  kabidhi

pea 0 pewa peka pana peana pesha peshea pesheka
pwa

ü  maji toka ufuoni hadi mbali ya bahari

pwea 0 pwewa pweka 0 0 pwesha pweshea pwesheka
ta

ü  taga

tia o tiwa tika 0 0 tisha tishia tishika
wa

ü  tokea

wia 0 wiwa wika wana wiana wisha wishia wishika

Matumizi ya Maneno na Viambishi Maalum

Maneno Maalum

 

  • ila
  1. isipokuwa
  • Watu wote ila yeye wameenda.
  1. kasoro
  • Hakuna kizuri kisicho na ila.
    • labda (pengine/shaka)
  • Haonekani siku hizi labda amepata uhamisho.
    • ikiwa
  1. (kama/shaka)
  • Tutamkuta nyumbani ikiwa amepewa likizo.
  1. masharti
  • Mgonjwa atapona ikiwa atakunywa dawa ipasavyo.
    • walakini
      1. dosari
    • Ghorofa limebomolewa kwa sababu lilikuwa na walakini.
      1. lakini/bali
    • Nimekula walakini
      • ingawa/ingawaje (hata kama)
    • Nilijilaza kitandani ingawa sikuwa na usingizi.
      • ijapokuwa/japo (hata kama)
    • Usicheze na nyoka ijapokuwa ni mdogo.
      • jinsi
        1. njia/utaratibu wa kufanyia jambo
      • Sijui jinsi ugali unavyopikwa.
        1. aina/namna/sampuli
      • Siwezi kula chakula jinsi
        1. kulingana na/kama
      • Alikuja jinsi
        • kwa
  1. mahali
    • Ameenda kwa
  2. jinsi
  • Alisoma kwa
  1. sehemu ya kitu kisima/akisami
  • Amepata alama moja kwa tano katika mtihani.
  1. pamoja na
  • Harusi ilihudhuliwa na wazee kwa vijana na tulikula wali kwa
  1. kuonyesha kitu kilitumiwa kama kifaa
  • Alikata mkate kwa
  1. sababu
  • Aliugua kwa kunywa maji machafu.
  1. kuunganisha vipashio viwili
  • Leo ndiwe utapika kwa hivyo tayarisha viazi.
  1. muda/kipindi
  • Alilia kwa nusu sana.
  1. kufanya jambo bila kupoteza wakati
  • Baada ya kula, tulienda moja kwa moja kulala.
  1. kivumishi cha a-unganifu cha ngeli ya KU
  • Kucheka kwa Maria kunaudhi.
  1. umiliki wa mahali
  • Twende nyumbani kwangu.
    • na
  1. kiunganishi
  • Mama na baba wanalima.
  1. umilikaji
  • Kamau ana kitabu kizuri.
  1. wakati uliopo
  • Anaandika barua.
  1. kauli/mnyambuliko
  • Kamau na Juma wanapigana.
  1. kuonyesha tofauti
  • Kiatu hiki ni tofauti na
  1. mtenzi
  • Alipigwa na
  1. kuonyesha ufupisho wa nafsi
  • Alisaidiwa nao.

 

 Zoezi

  1. Eleza matumizi ya na katika sentensi zifuatazo:
    1. Baba na mama wanapigana kwani ana tabia ya kulewa.
    2. Mtoto aliteswa na mama yake kwa kuwa tofauti na wengine nami kikamkanya.
      • wala (kukanusha)
  • Sikumtusi wala

Viambishi Maalum

 

  • me/ja (hali timilifu/kitendo kutendeka na si muda mrefu uliopia)
  • Mama ame
  • Mama haja
  • hu
    1. mazoea/jambo hutokea kila wakati
  • Yeye hulala mapema.
    1. kikanushi
  • Hukutibiwa vizuri.
  • li
    1. wakati uliopita
  • Alitupatia zawadi.
    1. ngeli
  • Tunda li
    1. kitenzi kishirikishi kipungufu
  • Jembe li
  • ni
    1. nafsi ya kwanza umoja
  • Niliwasili jana.
    1. mahali
  • Twende kanisani.
    1. kitenzi kishirikishi kipungufu
  • Yeye ni
    1. wingi
  • Tokeni
  • ndi- (kitenzi kishirikishi kipungufu)
  • Yeye ndiye aliniibia pesa.
  • ji
    1. udogo
  • Kijitu kimeanguka.
    1. ukubwa
  • Jibwa limebweka.
    1. kirejeshi
  • Alijipalia makaa.
    1. nafsi ya pili
  • Jichukulie upendacho.
    1. kiambishi tamati cha kuunda nomino.
  • Mwimbaji
  • Ki
    1. kitendo ki katika hali ya kuendelea
  • Tulikuwa tukila alipoingia.
    1. masharti/kitendo kinategemea kingine
  • Utapita mtihani uki
    1. udogo
  • Kitoto kinalia.
    1. ngeli
  • Kitabu ki
    1. kitenzi kishirikishi kipungufu
  • chakula ki
    1. kielezi namna mfanano.
  • Yeye hula ki
    1. kitendo hakifanyiki kamwe
  • Chai hii hainyweki.
  • ku
    1. kikanushi cha wakati uliopita
  • Hakumpiga kwa jiwe.
    1. nafsi ya pili umoja.
  • Alikupigia simu jana.
    1. mahali
  • Huku ku
    1. ngeli
  • Kuugua ku
    1. mwanzo wa kitenzi
  • Ameenda kusafisha nyumba.
  • ka
    1. mfuatano wa matukio
  • Tulikula chakula, tukanywa chai kisha tuka
    1. vichwa vya habari
  • Mwizi kapigwa mawe
    1. kutoa amri
  • Kachezeeni nje!
    1. kitendo fulani ni tokeo la kingine
  • Tulisoma kwa bidii tukapita mtihani.
    1. kutoa nasaha/shauri
  • Kamwombe babako msamaha.
  • a
    1. Hali isiyodhihirika ya wakati uliopo
  • Watoto wacheza uwanjani.
    1. vichwa vya habari
  • Waziri aaibishwa na wananchi.
    1. kitendo kinaendelea
  • Twaenda sokoni.
    1. nafsi ya tatu umoja
  • Yeye aliudhika sana.
    1. ngeli
  • Mbuzi yule atachinjwa kesho.
    1. kiishio
  • Mtoto amekula
  • nge/ngali (masharti yanayowezekana au yasiyowezekana)
  • Ningekuwa na pesa, ningenunua kiatu.
  • Laiti ningalijua nisingaliingia katika hilo basi.
  • po
    1. wakati
  1. maalum
  • Yeye anapolala hukoroma.
  1. Wowote/mazoea
  • Mwalimu aingiapo wanafunzi husimama.
    1. mahali
  • Paliposafishwa pamechafuka.
    1. masharti
  • Mtoto aamkapo, mpe uji.
    1. kikanushi cha ki ya masharti
  • -asipokula.

 

Viakifishi

 

  • Alama za usemi(“”)
  1. Usemi halisi
  • “Njoo kesho,” mama akamwambia.
  1. Lugha ngeni
  • “Ninunulie jarida la ‘Parents’”, babake akamwambia.
  1. Vipindi, filamu, makala
  • “Vioja Mahakamani”
  1. Semi
  • “kumwaga zigo”
  • Dukuduku (…)
  1. maneno yameachwa ya kutangulia, kati au ya mwisho. Yaweza kuachwa kwa kuwa makali
  • Nyani haoni…
  1. kukatizwa usemi/kauli

AMINA: Mama ni…

MAMA: Kwanza watoka wapi usiku huu?

  1. maneno yanaendelea
  • Alimwambia ajihadhari anapovuka barabara…
  • Koma/mkato/kipumuo( , )
  1. pumziko fupi katika senyensi
  • Tulipofika sokoni, tulinunua mboga.
  1. kuorodhesha
  • Alinunua mboga, samaki, nyanya na viazi.
  1. kuonyesha mwanzo au mwisho wa usemi halisi
  • “Njoo kesho,”mama akamwambia.
  1. kuandika anwani
  • Shule ya upili Gatwe, S.L.P 160, Kerugoya.
  1. baada ya kutaja jina la mtu anayepewa habari
  • Daktari, ningependa kukuona.
  1. kutenganisha sentensi zenye masharti
  • Usipofanya kazi, usile.
  1. kuandika tarehe
  • Alizaliwa mwezi wa Julai, tarehe 18, 1999.
  1. kuandika tarakimu zinazozidi elfu
  • 1,000, 13,000, n.k.
    • Ritifaa/kibainishi( ’ )
  1. herufi imeachwa
  • wal’otutuma
  1. shadda/mkazo
  • `iba, ka`lamu
  1. katika sauti ya king’ong’o
  • Ng`ombe amekufa.
  1. Kufupisha
  • Tu’shasafisha nguo.
  1. katika kuandika miaka yenye namba izilizoachwa
  • `73-`99.
    • Mshazari/mkwaju(/)
  1. Tarehe
  • Alizaliwa tarehe 5/6/1998.
  1. kuonyesha kumbukumbu
  • KUMB 1/2009
  1. kuonyesha visawe
  • Nenda katika shule/skuli.
  1. Kuonyesha au
  • Wanawake/wanaume wataajiriwa.
    • Kistari kifupi( – )
  1. kuandika tarehe
  • 5/6/2006
  1. kuonyesha silabi, viambishi au mofimu
  • sa-la-mu na imb-a.
  1. kuonyesha neno linaendelea katika mstari unaofuata.
  • Usitenganishe sauti za silabi.
  1. Kuonyesha mzizi wa neno
  • -ma,-bwa
  1. kuonyesha kudumishwa kwa sauti
  • Lo-o-o-o!
  1. Hadi/ kipindi cha tukio fulani
  • 1999-2008.
  1. Kutenganisha usemi na msemaji
  • Huo ni upumbavu-Kibaki
    • Kistari kirefu( )
  1. kutenganisha usemi na msemaji
  2. kuonyesha mabadiliko ya ghafla
  • Wanafaunzi ni wajinga-samahani, simaanishi wote.
  1. kutangulia maelezo ya ziada
  • Walisaidia nchi za Afrika Mashariki- Kenya, Uganda na Tanzania kwa msaada
    • Mstari(­­ )
  1. kusisitiza
  • Jibu maswali mawili
  1. kuonyesha aina za maneno
  • Mtoto wangu analala (V. kimilikishi).
  1. kuonyesha vitabu, majarida na magazeti
  • Chemchemi za Kiswahili, “True Love”, n.k.
  1. kuandika anwani/kichwa
  • Mwanafunzi Adhibiwa/Kaadhibiwa Vikali
    • Kikomo/kitone/nukta (.)
  1. mwishoni mwa sentensi.
  2. kuandika tarehe
  • 3.2013
  1. kuonyesha ufupisho wa maneno
  • ,Bw.,Bi.,C.C.M
  1. kuonyesha takwimu
  • 5, 86.27, n.k.
  1. kutenga shilingi na senti
  • 50-shilingi sita na senti hamsini
  1. juu ya herufi j na I
    • Nusu/semi koloni/nukta na kituo (:)
  2. kugawa sentensi mbili zinazoweza kujisimamia bila ya viunganishi
  • Wasichana walifuata maagizo waliyopewa; wafulana waliyagomea.
  1. kama kipumziko katika sentensi ndefu
  • Alipochunguza ile hati aliyokabidhiwa na wale wafanya biashara aliona kuwa si nzuri; akaamua kujitenga nayo.
    • Vifungo/mabano/paradesi( )
  1. kuzingira nambari au herufi katika orodha
  • (i),(a)
  1. kuonyesha maelezo ya vitendo vya msemaji katika mazungumzo, mahojiano au tamthilia
  • MAMA 🙁 ) Hebu njoo haraka.
  1. kutoa maelezo zaidi
  • Ema (kifungua mimba changu) chaja leo kutoka marekani.
  1. kuonyesha visawe
  • Mamba (ngwena) huliwa.
    • Herufi kubwa(H)
  1. mwanzoni mwa sentensi.
  2. kuandika anwani
  • L.P 1000, Bura.
  1. mwanzoni mwa usemi halisi
  • “Twendeni zetu,” akatwambia.
  1. baada ya kiulizi (?) na hisi (!)
  • Lo! Ulienda? Hebu niambie yaliyojiri.
  1. mwanzoni mwa nomino za pekee
  • Musa
  1. ufupisho wa maneno
  • C.M (Chama cha Mapinduzi)
  1. mwanzoni mwa majina ya vitabu, majarida, magazeti, vipindi, filamu, n.k.
  2. kuandika sifa inayotokana na jina la pekee
  • Kiganda, Kikristu.
    • Koloni/ Nukta mbili ( : )
  1. kuorodhesha
  • Ukitaka kuandaa samosa, unahitaji vitu hivi: unga, nyama, chumvi, mafuta na kitunguu
  1. kutangulia usemi halisi
  • Alimwangalia kisha akamtupia: “mshenzi.”
  1. kuandika mazungumo, mahojiano au tamthilia
  • MAMA 🙁 Akiinuka.) Umechelewa wapi?
  1. kutenganisha dakika na sekunde
  • 25:05
  1. kutangulia maelezo fulani
  • Alipofungua mlango alishtuka: mizoga ya punda ilikuwa imetapakaa nje.
    • Hisi/mshangao (!)
  1. kuamrisha
  • Kachezeeni nje!
  • Kamau! Unafanya nini?
  1. baada ya vihisishi
  • Masalaale! Pesa zangu zote zimeibwa.
  1. baada ya sentensi iliyo mshangao
  • Gari langu limeibwa!
  1. kusisitiza
  • Kesho msichelewe kuwasili shuleni!
  1. kudharau/kubeza
  • Mwangalie! Kichwa kama jiwe.
  1. baada ya tanakali
  • Mate yalimdondoka ndo! Ndo! Ndo!
    • Kiulizo (?)
  1. mwishoni mwa sentensi iliyo swali
  2. mwishoni mwa methali zenye muudo wa swali
  • Pilipili usiyoila yakuwashiani?
  1. kuonyesha shaka
  • Kenyatta alizaliwa mwaka wa 1945(?)
  1. kuonyesha mwaka wa kuchapishwa kwa kitabu haujulikani
  • Mlacha J (?) Tujijue Ipasavyo
    • Herufi nzito (h)
  1. kusisitiza
  • Jibu maswali manne
  1. kuonyesha wakati/njeo au hali
  • Nilicheza,Nimelima
  1. kuonyesha umoja na wingi
  • mtoto-watoto
  1. kuonyesha aina ya neno katika sentensi
  • Mtoto wake amelala (kivumishi)
    • Herufi za mlazo/italiki(h)
  1. kuonyesha aina ya kiambishi au mofimu
  • Ki-li-cho-ib-w-a (kirejeshi).
  1. kusisitiza
  • Jibu maswali mawili.
  1. kuonyesha jina la kitabu
  • Nyota ya Rehema
  1. kuonyesha maneno ya kigeni
  • Napenda
  1. kuonyesha maelezo ya vitendo vya mhusika katika mazungumzo, mahojiano na tamthilia
  • AMINA: (Akiinuka) Mama ameenda kwa Farashuu.
    • Kinyota(*)
  1. kuonyesha neno limeendelezwa vibaya
  • *kitaabu
  1. kuonyesha sentensi haina mpangilio sahihi wa maneno
  • *Kisu cha hiki ni nani?
  1. kuonyesha tanbihi (maelezo ya neno yanapatikana chini mwa ukurasa)
  • idhibati*
  1. kuonyesha sentensi ina makosa kisarufi
  • *Kuku hii ni ya nani?

 

Usemi Halisi

  • Maneno halisi kama yanavyotamkwa na msemaji.
  1. Huandikwa bila kugeuza chochote.
  2. Huanzia kwa herufi kubwa.
  3. Hunukuliwa kwa alama za usemi ambazo huandikwa zikiwa mbili mbili na moja moja katika dondoo ndogo k.m. “Mwambie ‘ugua pole’ ukimuona,” baba aliniambia.
  4. Koma hutumiwa mwanzoni au mwishoni mwake.
  5. Msemaji mpya anapoanza kusema, unapaswa kufungua aya mpya k.m.

Alimuuliza, “Huendi kwa nini?”

“Sikupewa ruhusa,” alijibu Zahara.

  1. Baada ya (?) na (!) na (.) maneno huanzia kwa herufi kubwa k.m. Lo! Unatoka wapi saa hii? Aliniuliza.

Usemi wa Taarifa

  • Ripoti kuhusu mambo yaliyosemwa na mtu mwingine.
  1. Si lazima maneno yatokee yalivyosemwa. Yanaweza kubadilishwa mradi ujumbe ubakie ule ule.
  2. Alama za mtajo, kiulizi na hisi hazitumiki.
  3. Maneno “kwamba’ na ‘kuwa’ hutumiwa.
  4. Baadhi ya maneno na viambishi hubadilika k.m.
usemi halisi usemi wa taarifa
-angu

-etu

-enu

-ako

wiki ijayo

kesho

leo

sasa

huyu

hii

ta/ki

ni

na

jana

Lo!

?

 

-ake

-ao

-ao

-ake

wiki iliyofuata

siku iliyofuata

siku hiyo

wakati huo

huyo

hiyo

nge

a

li

siku iliyotangulia

alishangaa

alitaka kujua

 

VITATE                                                                                                                                                                                    T/D

Tata

  1. hali ya kutoeleweka
  • sentensi hii ni
  1. fundo katika uzi
  • uzi umeingia tata/umetata.

Dada

  1. ndugu wa kike

 

Tua

  1. shuka kutoka angani
    • ndege ilitua
  2. weka chini k.v. mzigo

Dua

  1. maombi kwa Mungu
  • omba dua
  • piga dua –apiza/laani

 

Toa

  1. ondoa kitu ndani ya kinginea
  2. kinyume cha jumlisha

Doa

  1. alama yenye rangi tofauti na mwili wa kitu
  2. dosari/ila/walakini

Ndoa

  1. arusi/makubaliano rasmi ya mwanamke na mwanamume kuishi pamoja kama mke na mume/chuo

 

Tundu

  1. uwazi mdogo wa mviringo kwenye kitu k.v. sindano
  2. kitu maalum cha kuwekea ndege kilichotengenezwa kwa mabati, matete n.k.

Dundu

  1. mdudu anayebeba uchafu
  2. rundo la vitu /mtumba

 

Tuma

  1. peleka kitu k.v. barua kwa njia ya posta
  2. agiza mtu kufanya jambo

Duma

  1. mnyama mkubwa mwenye umbo kama la paka
  2. kamata, hasa katika vita

 

K/G                            

Kuku

  1. aina ya ndege anayefugwa nyumbani

Gugu

  1. mmea unaoota mahali usipotakiwa
  2. mmea wa mwituni mfano wa unyasi

 

Kuni

  1. vipande vya mti vya kukokea moto

Guni

  1. shairi la arudhi lililokosa kutosheleza kanuni moja au zaidi ya uandishi

 

Kuna

  1. kwaruza kwa kucha /kitu chenye menomeno

Guna

  1. toa sauti ya kuonyesha kukataa, kutoridhika, au kuchukia jambo.

 

Kenge

  1. mnyama kama mjusi mdogo

Genge

  1. kundi la watu
  2. pango/shimo

 

Kesi

  1. daawa/mashtaka yanayosikilizwa mahakamani

Gesi

  1. hewa inayotumiwa kupikia au kutiwa katika vinywaji
  2. hewa ambayo haigeuki na kuwa majimaji katika joto la kawaida

 

CH/J

Changa

  1. toa kitu ili kukusanya kwa kusudi fulani
  2. siokomaa
  3. chanja/pasua vipande vipande vidogo vidogo k.v. kuni

Janga

  1. hatari/balaa

 

Chema

  1. kizuri

Jema

  1. zuri

 

Chini

  1. kwenye ardhi/sakafu

Jini

  1. shetani/ mtu muovu

 

Choka

  1. pungukiwa na nguvu baada ya kufanya kazi

Joka

  1. nyoka mkubwa sana

 

Chungu

  1. chombo kinachofinyangwa cha kupikia
  2. kinyume cha tamu
  3. idadi kubwa (chungu nzima)
  4. mdudu mdogo wa jamii ya siafu

 

Chambo

  1. kinachowekwa kwenye mtego kunasia wanyama,samaki n.k.

Jambo

  1. habari,tukio shughuli

 

Kucha

  1. elekea asubuhi
  2. ogopa

Kuja

  1. hali ya kusogea karibu

 

Chuma

  1. pata mali
  2. madini magumu yanayotumiwa kujengea na kuundia vitu
  3. tungua matunda au maua kutoka mtini

Juma

  1. wiki
  2. jina la mtu

 

Chenga

  1. hepa kwa hila
  2. mchele uliovunjikavunjika(mchele wa chenga)

 

Jenga

  1. aka nyumba
  2. fanya madhubuti/imarisha

 

Mchi

  1. mti wa kupondea kwenye kinu

Mji

  1. makazi ya watu wengi kulikojengwa nyumba nyingi
  2. mahali kaburini anapowekwa mauti
  3. sehemu ya kati ya chupa ya mwanamke mja mzito inayounganisha mtoto na mwili wa mama

 

Kichana

  1. kitu cha kuchania nywele

Kijana

  1. mtu wa makamo mwenye nguvu/mtoto wa kiume kabla ya kubaleghe

 

F/V

Faa

  1. kusaidia
  2. kuwa vizuri

Vaa

  1. eneza kitu katika mwili ili kufunika sehemu fulani

 

Fua

  1. safisha nguo
  2. tengeneza kitu kutokana na madini
  3. toa maji katika chombo
    • fua maji
  4. Hakufua (hakufaulu)

Vua

  1. pata samaki kwa kutumia wavu, mshipi, ndoana n.k.
  2. ondoa nguo mwilini
  3. nusuru, okoa, ponya
  4. vua macho (tazama)

 

Fika

  1. wasili mahali
  2. bila shaka/kabisa

Vika

  1. valisha

 

Fuka

  1. toa moshi bila kuwaka
  2. uji wowote mwepesi (uji fuka)

Vuka

  1. enda upande wa pili

 

Fuma

  1. piga kwa mkuki
  2. ona kwa ghafla bila kutazamia mtu anayetenda jambo ovu
  3. tengeneza kitu kwa kusokota nyuzi,ukindu n.k

Vuma

  1. julikana kwa watu wengi k.v. habari, mtu n.k.
  2. toa sauti nzito v. simba,.upepo mkali,.ngoma n.k.

 

Afya

  1. hali nzuri ya mwili/siha

Avya

  1. toa mamba
  2. tumia ovyoovyo mali, pesa, n.k.

 

Fito

  1. vipande vya miti au chuma vya kujengea nyumba

Vito

  1. mawe ya thamani

 

Fuja

  1. tumia vibaya
  2. haribu mali, nguo ,chakula n.k.

Vuja

  1. pita kwa kitu mahali penye upenyo
    • Gunia hili lina

Vunja

  1. fanya kitu kigumu kuwa vipande vipande
  2. badilisha pesa ziwe ndogondogo
  3. enda kinyume na kanuni

 

Futa

  1. pangusa
  2. chomoa kisu
  3. toa maji nje ya chombo/fua maji

Vuta

  1. fanya kufuata/burura
  2. ingiza hewa au moshi mapafuni

 

Wafu

  1. waliokufa

Wavu

  1. utando wa nyuzi wa kufulia samaki,kutegea wanyama,kuweka golini/kimiani n.k

 

CH/SH

Chaka

  1. mahali penye miti iliyosongamana
  2. msimu wa kaskasi/joto na ukavu wa ardhi

Shaka

  1. wasiwasi
  2. tuhumuma

 

Chali

  1. lala mgongo juu kichwa chini
  2. mtu anayechekesha watu kwa kuwatolea mkasa

Shali

  1. kitambaa cha begani cha shehe

Shari

  1. balaa (pata shari)

 

Chati

  1. mchoro unaotoa maelezo Fulani

Shati

  1. vazi la juu la mwili lenye mikono

Sharti

  1. ­lazima

 

Choka

  1. pungukiwa na nguvu baada ya kufanya jambo kwa muda mrefu

Shoka

  1. kifaa cha kukatia na kupasulia miti

 

Chombo

  1. ala ya kufanyia kazi

Shombo

  1. harufu mbaya ya samaki

 

Chokoa

  1. tia kitu chenye ncha kwenye tundu au shimo ili kutoa kitu k.m chokoa meno

Shokoa

  1. kazi ya kulazimishwa (fanyishwa shokoa)
  2. shamba lililolimwa na kuachwa kumea nyasi

 

TH /DH

Thamini

  1. tia maanani, heshimu

Dhamini

  1. toa pesa maakamani ili mshtakiwa asitiwe korokoroni

 

Thamani

  1. kima

Dhamana

  1. malipo ya kortini

 

Thibiti

  1. kuwa ya kweli/kuaminika
    1. Habari ime

Dhibiti

  1. tia mkononi
  2. Nikidhibiti pesa zangu kutoka kwake nitanunua baiskeli.
  3. weka chini ya mamlaka

 

Ridhi

  1. kubali
  2. pendezwa na jambo

Rithi

  1. miliki kitu kutoka kwa mtu aliyekufa ama uliye na uhusiano naye
  2. pata jambo au ujuzi kutoka kwa mtu mwingine

 

A/H

Apa

  1. tamka jina aghalabu la Mungu kuthibitisha jambo Fulani

Hapa

  1. mahali karibu

 

Ama

  1. au

Hama

  • toka mahali fulani ili kwenda mahali pengine kuishi (gura)

 

Adimu

  1. -a shida kupatikana,nadra

Hadimu

  1. -mtumishi (mahadimu)

 

Ajali

jambo la madhara au hatari

Hajali

  1. kinyume cha jali

 

Auni

  1. saidia

Launi

  1. rangi

 

L/R

Lahani

  1. tuni

Rahani

  1. chumba maalum katika nyumba au chombo cha kuwekea vitu

 

Lea

  1. tunza mtoto

Rea

  1. ghadhibika

 

Lemba

  1. nyanganya kwa hila,punja

Remba

  1. pamba, rembesha

Fahali

  1. ng`ombe dume

Fahari

  1. -a kujivuniwa kwa watu

 

Mahali

  1. sehemu ambapo mtu au kitu huweza kukaa

Mahari

  1. mali au fedha inayotolewa na mwanamme kupewa wazazi wa mwanamke anayetaka kumuoa

S /SH

Saba

  1. namba inayoonyesha idadi

Shaba

  1. madini yenye rangi ya manjano

 

Saka

  1. tafuta,winda

Shaka

  1. wasiwasi
  2. tuhuma
  3. kutokuwa na hakika

 

Suka

  1. tikisa kitu
  2. pitisha kitu kama nywele baina ya zenyewe kupata mfumo fulani

Shuka­

  1. enda chini kutoka juu ya kitu
  2. kitambaa cha kujifunga kiunoni

 

Soga

  1. mazungumzo ya kupitisha wakati

Shoga

  1. jina waitanalo wanawake marafiki
  2. msenge

 

Sababu

  1. kinachofanya jambo kutokea,chanzo

Shababu

  1. kijana

 

 

J/NJ

Jaa

  1. tosha
  2. tapakaa kila mahali
  3. mahali pa kutupia taka

Njaa

  1. hali ya tumbo kutaka kupata chakula
  2. ukosefu mkubwa wa chakula

 

Chema

  1. kizuri

Jema

  1. zuri

Njema

  1. nzuri

 

Jia

  1. sogelea karibu

Njia

  1. barabara
  2. namna au jinsi ya kufanya jambo

 

Jozi

  1. vitu viwili vinavyofanana vilivyo pamoja

Njozi

  1. maono yatokeayo usingizini;ruia

 

Jana

  1. siku kabla ya leo,mwaka kabla ya huu
  2. buu la nyuki-kama kiluwiwi cha nzi

Njana-samaki mwenye rangi nyekundu

 

D/ND

Dege

  1. eropleni kubwa
  2. ndege mkubwa
  3. ugonjwa wa watoto unaosababishwa na homa kali

Ndege

  1. mnyama aghalabu anayeruka kwa mabawa
  2. eropleni inayosafiri angani
  3. ndege mbaya/mzuri (bahati nzuri/mbaya)

 

Duni

  1. kitu chenye thamani ya chini

Nduni

  1. ajabu/lisilo la kawaida

 

B/MB

Basi

  1. gari la abiria
  2. kisha

Mbasi

rafiki

 

Buni

  1. gundua
  2. unda
  3. tunga

Mbuni

  1. ndege asiyeweza kuruka lakini huenda mbio sana
  2. mkahawa au mti uzaao kahawa

 

Bali

  1. lakini
  2. sijali wala sibali (kusisitiza kutojali)

Mbali

  1. si karibu
  2. tofauti

Mbari

  1. ukoo

 

Bega

  1. sehemu ya mwili juu ya mkono na chini ya shingo

Mbega

  1. nyani
  2. manyoya ya ndege wanayojifunga wachezaji ngoma (jifunga mbega)

 

Iba

  1. chukua kitu cha mtu mwingine bila ruhusa

Imba

  1. tamka maneno kwa sauti ya mziki

 

G/NG

Gawa

  1. tenga katika sehemu mbalimbali
  2. aina ya ndege wa usiku;kirukanjia

Ngawa

  1. mnyama afananaye na paka

 

Guu

  1. mguu mkubwa sana

Nguu

  1. kilele cha mlima
  2. nguru_aina ya samaki

 

Goma

  1. kataa kufanya jambo mpaka masharti fulani yatimizwe
  2. ngoma kubwa sana
  3. duwi (aina ya samaki)

Ngoma

  1. ala ya mziki inayotengenezwa kwa kuwambwa ngozi kwenye mzinga (piga ngoma)
  2. mchezo wa kufuata mdundo wa ngoma (cheza ngoma)

Koma

  1. alama ya kituo
  2. acha kufanya jambo

 

P/B

Pata

  1. kuwa na jambo, hali au kitu
  2. kuwa kali
  • Kinolewacho hupata.

Bata

  • ndege mwenye vidole vilivyotandwa aghalabu akaaye majini

 

Papa

  • samaki mkubwa

Baba

  • mzazi wa kiume

 

Pana

  1. kinyume cha –embamba

Bana

  • finya

 

Bango

  • uwazi ulio ardhini,mtini au jabalini

Bango

  • kipande cha karatasi ngumu kama kadi
    1. bati linalozuia matope juu ya gurudumu la gari au baiskeli

 

Pacha

  1. watoto wanaozaliwa kutokana na mamba moja

Bacha

  1. tundu kwenye ukuta; shubaka(closet)

Paja

  1. sehemu ya mguu kati ya goti na nyonga

 

Pania

  1. kazana ili kufanya jambo lililokusudiwa

Bania

  1. zuia kitu bila ya kutaka kukitumia (bania pesa)

 

Pima

  1. tafuta urefu, uzito n.k.

Bima

  1. mkataba na shirika wa kulipa pesa ili kupata fidia mtu anapofikwa na hasara

 

Punda

  1. mnyama

Bunda

  1. fungu la karatasi,noti,ngozi n.k

 

Panda

  1. enda juu
  2. kifaa cha kurushia vijiwe; manati
  3. baragumu
  4. tia mbegu ardhini ili zimee

Banda

jengo kubwa la kuwekea vitu au wanyama

 

Pasi

  1. fuzu/faulu
  2. hati inayomruhusu mtu kusafiri nje ya nchi/pasipoti
  3. chombo cha kunyooshea nguo

Basi

  1. gari kubwa la abiria

Mbasi

  1. rafiki

 

T/D

Tamu

  1. enye ladha ya kuridhisha mdomo

Damu

  1. maji mekundu yanayozunguka mwilini
  2. ukoo

 

Taka

  1. kuwa na haja ya jambo fulani
  2. uchafu

Daka

  1. pokea kwa mikono kilichorushwa
  2. tunda bichi (nazi daka/danga)

 

Tokeza

  1. fanya kuonekana

Dokeza

  1. toa habari za siri kwa uchache

 

Tai

  1. ndege mkubwa mwenye makucha marefu alaye mizoga (vulture)
  2. kitambaa kinachovaliwa kwenye ukosi wa shati

Dai

  1. taka kupewa kilicho chako
  2. habari inayosemwa na haijathibitishwa

 

K/G

Kamba

  1. uzi mnene
  2. samaki mdogo
  3. mnyama wa baharini mwenye miguu mingi ambaye huliwa
  4. kata kamba (kimbia)

Gamba

  1. ngozi kama pembe ya kasa, samaki ,kasa au kobe(scales)

 

Konga

  1. kuwa mzee
  2. kusanya vitu au watu mahali pamoja (kongamano)
  3. meza maji kidogo ili kupunguza kiu (konga roho)

Gonga

  • kutanisha kitu kimoja na kingine kwa kuvipiganisha

 

Koti

  • vazi zito livaliwalo juu ya nguo

Korti

  • mahakama

Goti

  • kiungo cha mguu kinachounganisha paja na muundi

 

Mfugo

  • mnyama anayefugwa nyumbani kwa ajili ya kuliwa au biashara

Mfuko

  • kitu cha kitambaa cha kutilia vitu

 

Tegua

  1. fanya mtego usifanye kazi
  2. ondoa chombo kama chungu mekoni
  3. fanya kiungo cha mwili kifyatuke

Tekua

  1. angusha kwa kusukuma
  2. ng`oa kwa nguvu k.v. mmea

 

Mkuu

  • kiongozi
  • wenye hadhi kubwa

Mguu

  • kiungo cha binadamu au mnyama cha kusimamia au kutembelea

 

Oka

  • tia ndani ya tanuu kitu ili kiive au kikauke k.v unga uliokandwa au matofali

Oga

  1. safisha mwili
  2. enye hofu

 

Pika

  1. weka kitu k.v. chakula sufuriani juu ya moto ili kiive

Piga

  1. kutanisha vitu kwa nguvu
  2. piga chafya, maji, hodi n.k.

 

Ukali

  1. hali ya kutokuwa mpole
  2. hali ya uchungu (ladha)

Ugali

  1. chakula kinachopikwa kwa unga wa mahindi na kusongwa na maji moto hadi yakauke

MICROSOFT ACCESS, DATABASES, COMPUTER TEACHER NOTES NEW

MICROSOFT ACCESS.

Ms-Access is a Window-based program used to manage information, which is in form of databases.

It helps in storing information about different subjects in separate tables.

It also enables the user to add and edit records, sort, query and also print records.

Note.  Ms-Access can be installed as a stand-alone program, but it is mainly found within the Microsoft Office suite.  It is very useful for routine and simple database management tasks.

Starting Microsoft Access.

  1. Click Start, point to Programs, then click Microsoft Access.

 

OR

Click on the Microsoft Access icon on the Microsoft Office Shortcut Bar, if it is displayed on the desktop.

 

Features (Parts) of the Microsoft Access Window.

 

  • Menu bar.

 

It appears horizontally at the top of the window.  It is used to issue Ms-Access commands.

 

 

They appear after the Menu bar.  They contain icons (buttons).

 

The toolbars provide many of the tools you need to find, edit, and print records.  You can use the buttons in the toolbars to:

 

  • Add or delete records.
  • Preview and Print data.
  • Check spellings.
  • Cut, copy, or paste selected text, fields, whole records, or the entire datasheet.
  • Sort records.
  • Find or replace values, and also Filter records.

 

  • Scroll bars.

 

They enable the user to see data not visible on the screen.

 

  • Status bar.

 

It is a horizontal bar at the bottom of the screen that displays information about commands, toolbar buttons, and other properties.

 

COMPONENTS OF A DATABASE (Database Terminologies).

 

 

The material (stuff) that a database program stores, organizes and manages for you.

 

 

  • A collection of related data organized in rows and columns.

 

  • A collection of data about a specific topic.

 

  • A collection of records that describe a similar data.

 

 

  • An element of a table that contains a specific item of information.

 

  • A single unit of information within a table.

 

  • The place where data is placed within a database.

 

  • A collection of related characters.

 

  • A group of characters that form a unit of information such as Age, Telephone number, or a Job classification.

 

In a datasheet, each column represents a Field.

 

One field holds one piece of data.  E.g., in a Student record, the possible fields are Name, Admission number, and Age.

All the fields for one student constitute a Record.

 

  • Field Name:

 

  • This is the name that indicates each column (field).

 

  • It is the column title/ heading or a label for a field.

 

 

  • Field Type:

 

  • It is the type of data stored in a field.

 

 

  • A group of logically related fields treated as a unit. It can be a collection of data about a person, a place, an event, or some other item.

 

  • A set of all the fields for one row in a table.

 

Each record contains fields for storing your information.  For example,

 

Name              Age                 Origin             Sex

John                 23                    Machakos        Male

 

In a database table, each row represents a Record.

DESIGNING A DATABASE STRUCTURE.

Good database design makes the database easy to maintain.  Data is stored in tables and each table contains data about only one subject, e.g., Customers.

 

Before using Ms-Access to build tables, queries, forms, and other objects, it is advisable that you first sketch out and rework the design on a paper.

 

The following are some of the basic steps in designing a database.

 

  1. Determine the purpose of the database file and how it has to be used.

 

  • Think about the questions that you would like the database to answer.
  • Gather the forms used to record the data.
  • Sketch out the reports you would like the database to produce.

 

This helps you to determine what facts (Fields) will be stored in the database and what table each fact belongs to.

 

  1. Determine the fields needed in the database.

 

Each field is a fact about a particular subject.  E.g., if you are designing a database that will handle your customers, you might need to store the following facts: Company name, Address, City, State, & Phone no.

Create a separate field for each of these facts.

 

When determining the fields that are needed, ensure that the following design principles are observed:

 

  • Include all of the information you will need.

 

  • Store the information in the smallest logical parts. g., a name is usually split into 2 or 3 fields; First Name, Middle Name & Last Name.  This makes it easy to sort the data.

 

  • The Fields should not be similar to each other.

 

E.g., in a Suppliers table, you should not create fields such as Product1, Product2, & Product3, because it will be difficult to find all suppliers who provide a particular product. This will also force you to change the design of your database if a supplier provides more than 3 products.

 

In the Products table, you need only one field for Products.

 

 

  1. Determine the type of tables needed in the database.

 

Each table should contain information about one subject.  The list of fields you have will enable you to know what tables you need.

 

E.g., if you have a HireDate field, its subject is an employee, and so it belongs in the Employees table.

 

You might have a table for Customers, a table for Products, and a table for Orders.

 

  1. Identify the field or fields with unique values in each record.

 

In order for Ms-Access to connect information stored in separate tables; for instance, to connect a customer with all the customer’s orders, each table in your database must include a Primary key (a field or set of fields that uniquely identifies each individual record in the table).

 

  1. Determine the relationships between tables.

 

After dividing your information into tables and identifying primary key fields, you need a way to tell Ms-Access how to bring related information back together again in meaningful ways.  This is done by defining Relationships between the tables.

 

  1. Refining the design.

 

After designing the tables, fields, and relationships you need, study the design and detect any mistakes that might remain.  If there is any, change your database design before entering the data.

 

  1. Entering data and creating other database objects.

 

After making sure that the table structures meet your needs, add your data to the tables.

CREATING A MS-ACCESS DATABASE.

 

Database is a collection of data and objects, such as tables, queries, or forms, related to a particular topic or purpose.

 

MS-ACCESS DATABASE FILES.

 

Using Ms-Access, you can manage all your information from a single database file.

 

 

Database File:

 

  • A collection of logically related records.

 

  • A collection of all tables and objects used to manage data.

 

A Database file consists of rows and columns.

 

Within the file, you can use database objects such as:

 

  • Tables – to store your data.
  • Queries – to find and retrieve any data you want.
  • Forms – to view, add, and update data in tables.
  • Reports – to analyze or print data in a specific layout.

 

Methods of creating an Ms-Access Database file.

 

  • Create a new Blank database file.

 

You can create a Blank database & then add the Tables, Forms, Reports & other objects later.

 

This requires the user to define each database element separately allowing him/her to create a self-defined database.

 

  1. Click New on the File menu or on the Standard toolbar (or press CTRL+N).
  2. Under New, click Blank Database, then click the OK button.
  3. In the File New Database dialog box, specify a name & location for the database file, then click on the Create button to display the Database window.

 

Note.  All Ms-Access databases are saved with an automatic extension of .mdb

 

  1. Click on the tab that has the object you want to create, e.g., Tables, and follow the instructions provided in the resultant dialog box.

 

Database window – The window that appears when you open an Ms-Access database.  It displays tabs/ buttons for the database objects, such as Tables, Queries, Forms, Reports, Macros and Modules.  These shortcuts are used for creating new database objects and opening existing objects.

 

  • Create a database file using the Database Wizard.

 

The Database Wizard allows the user to create in one operation the required Tables, Forms, and Reports for the type of database you choose.  The wizard provides a set of databases where the user is free to modify them according to his/her needs.

 

  1. On the File menu, click New.
  2. Under New from template, click General templates.
  3. Click the Databases tab, then double-click the icon for the kind of database you want to create, (or click the icon, then click the OK button).
  4. In the File New Database dialog box, specify a name & location for the database.
  5. Click on the Create button, then follow the instructions in the Wizard to define your new database.

 

DATABASE TABLES.

 

A Table is a collection of data about a specific topic.

 

Defining the structure of a database Table.

 

Tables organize data into columns (called fields) & rows (called records).

 

E.g., in a Products table, each field contains the same type of information for every product, such as the Product’s name.

 

Each record in that table contains all the information about one product, such as the Product’s name, supplier ID number, units in stock, and so on.

 

When defining a table structure, enter the following:

 

  • Field Name:

 

Each column in a database table is called a Field.

 

Field name is the name that identifies each column (i.e., it is the title of a field or column).

 

To enter names in the columns, for example, enter the First Name in its own column & Last Name in a separate column.

 

  • Field Type:

 

This specifies the type of data to be used/ stored in the field.

 

  • Field Size:

 

Specifies the maximum no. of characters that can be typed in that column.

 

Field width – the no. of spaces required to hold the largest data item to be stored in the field.

 

 

 

 

 

 

 

 

 

 

 

FIELD DATA TYPES.

 

A Data type is the characteristic of a field that determines what type of data it can store / hold.

 

Field Data types available in Ms-Access.

 

 

A Text field can store text or combination of text & numbers, such as names, addresses, or any numbers that do not require calculations, such as Telephone nos., or Postal codes.

 

A Text field stores up to 255 characters.

 

 

A Memo field is used to store lengthy text & numbers that are more than 255 characters, such as notes or descriptions.

A Memo field can store up to 65,536 characters.

 

 

A Number field is used to store numeric data that would be included in mathematical calculations.

Stores 1, 2, 4, or 8 characters.

 

Note.  A Number field only stores Whole numbers (i.e., numbers without decimal values) from 0 to 255.

 

 

A Currency field is used for currency values or to store any calculations that involve money or that require a high degree of accuracy.  This prevents rounding off during calculations.

 

Stores 8 characters.

 

A Currency field is accurate to 15 digits to the left of the decimal point & 4 digits to the right.

 

  1. Date/Time.

 

A Date or Time field is used to store dates and times depending on the formats chosen.

It stores 8 characters.

 

  1. Yes/No.

 

Used for data that can be only one of two possible values, such as Yes/No, True/False, On/Off.

Stores 1 character.

 

 

AutoNumber is a field data type that automatically stores a unique number for each record as it is added to a table.

It automatically numbers the records in the table.  It is used for unique Sequential (incrementing by 1) or Random numbers that are automatically inserted when a record is added.

 

It stores 4 characters.

 

  1. OLE Object.

 

An OLE Object field allows one to bring data & files from another program into the current field.

 

Used for OLE objects (such as Ms -Word documents, Ms -Excel spreadsheets, Pictures, or Sounds) those were created in other programs using the OLE (Object Linking and Embedding) protocol.

 

 

A Hyperlink field links the fields to another table within the same database or in a different database.

 

 

 

 

  1. Lookup Wizard.

 

The Lookup Wizard is used to create a field that allows you to choose a value from another table or from a list of values using a combo box. 

 

Choosing data types and field sizes

 

The following considerations determine the kind of data type to use for a field:

 

  • The kind of values you want to allow in the field, e.g., you cannot store text in a field with a Number data type.
  • The amount of storage space you want to use for values in the field.
  • The types of operations you want to perform on the values in the field, e.g., Ms-Access can sum values in Number or Currency fields, but not values in Text or OLE Object

 

Note.  A field’s data type defines what kind of values you can enter in a field.  E.g., if you want a field to store numerical values or data that you can use in calculations, set the field’s data type to Number or Currency.  A field whose data type is Text can store data consisting of either text or number characters.

 

CREATING A DATABASE TABLE.

 

Ms-Access provides 3 ways of creating a blank (empty) table;

 

  • Use the Table The Wizard enables the user to choose the fieldsfor the table from a variety of predefined tables such as Business contacts, Household inventory, or Medical records.

 

  • Create a table in Design viewwhere you can add fields, define how each field appears or handles data, and create a primary key.

 

  • Enter data directly into a blank datasheet. When you save the new datasheet, Ms-Access will analyze your data and automatically assign the appropriate data typeand format for each field.

 

TO CREATE A TABLE USING THE DATASHEET VIEW.

 

Datasheet view – A window that displays data from a Table, Form, or Query, in a row-and-column format.  In Datasheet view, you can edit fields, add and delete data, and search for data.

 

  1. Click New on the File menu or on the Standard toolbar (or press CTRL+N).
  2. Under New, click Blank Database, then click the OK button.
  3. In the File New Database dialog box, specify a name & location for the database file, then click on the Create button to display the Database window.
  4. Under Objects, click Tables, then click New on the Database window toolbar.
  5. Double-click Datasheet view (or click on Datasheet view, then choose the OK button).

A blank Datasheet with rows and columns is displayed.

  1. Enter the Field names.

 

To rename each field/column.

 

Double-click the column name.

 

-OR-

Click in the column, then choose Rename Column on the Format menu.  Type the Field name, then press the ENTER key.

 

  1. Click in the cells and enter your data. Press the TAB key to go to the next field or record.
  2. After adding data to all the columns you want to use, save the Datasheet table.
  3. If you do not set a Primary key before saving the newly created table, Ms-Access will ask if you want it to create a primary key for you. If you answer Yes, Ms-Access will create an AutoNumber primary key.

After saving the table, Ms-Access will assign data types to each field based on the kind of data you have entered.

 

Note.  Any columns you leave empty will be deleted when you save the Datasheet.

Customer Orders: Table
Order Number Customer ID Company Name City Required Date
11022 BSBE V B’s Beverages London 25-May
11023 HANAR Hanari Carnes Rio De Janeiro 09-May
11024 EAST C Eastern Connection London 10-May

 

To add or edit data in a datasheet.

 

  1. To change data within a field, click in the field you want to edit, then type the data.

 

To replace the entire value, move the pointer to the leftmost part of the field until it changes into the plus pointer, then click to select.  Type the data.

Notes.

  • To correct a typing mistake, press the BACKSPACE key.

 

  • To cancel your changes in the current field, press the ESC key. To cancel your changes in the entire record, press the ESC key again before you move out of the field.

 

  • When you move to another record, Ms-Access saves your changes.

 

To rename a field in a table in Datasheet view.

 

Method 1.

 

  1. Double-click the field selector of the field that you want to change.
  2. Type the new field name, then press the ENTER key to save it.

 

Method 2.

 

  1. Click in the column that you want to change.
  2. On the Format menu, choose Rename Column.
  3. Type the new field name, then press the ENTER key.

 

To change the Column Width in Datasheet view.

 

Method 1.

 

  1. Click in the column whose width you want to change.
  2. On the Format menu, click Column Width.
  3. Type the desired width in the Field Size box, then choose the OK

 

To make the column width fit an entry, click Best fit.

 

Method 2.

 

  1. Point to the edge of the column whose width you want to change. The pointer becomes a double-headed arrow.
  2. Drag the arrow to increase or decrease the column width.

 

To change the Font, Appearance, Font Size, Colour & Underline of text in a field or record in Datasheet view.

 

Method 1.

 

  1. Select the text, Record or Field whose contents you want format.
  2. On the Formatting toolbar, click the arrows to the right of the Font, Font Size, & Font Color button, then choose the options you want, or click the Bold, Italic, Underline

 

Method 2.

 

  1. On the Format menu, click Font, then choose the options you want in the Font dialog box.

 

To change the Row Height in Datasheet view.

 

  1. Click in the row / record whose height you want to change.
  2. On the Format menu, click Row Height.
  3. Type the desired height in the Row Height box, then choose the OK

 

 

 

SELECTING FIELDS & RECORDS IN A DATASHEET USING THE MOUSE.

 

To select                                 Do This

 

A single field                          Point to the left edge of the field.  When the pointer changes into a Plus, click the left mouse button.

OR

Click in the field, then press F2.

 

Adjacent fields                        click the left edge of a field, then drag to extend the selection.

OR

Select the first field; hold down the SHIFT key, then press the Left or Right arrow to extend the selection.

 

A column                                Click the field selector.

 

Adjacent columns                   click the field name at the top of the column, then drag to extend the selection.

A record (row)                                    Click the Record selector.

OR

Click in the row, then click Select Record on the Edit menu.

 

Multiple records                      click the record selector of the first record, then drag to extend the selection.

 

All records                              Click Select All Records on the Edit menu (or press CTRL+A).

 

Field selector – A small box or bar that you click to select an entire column in a datasheet.

 

Row selector – A small box or bar to the left of a record that, when clicked, selects an entire row in table in a Datasheet view.

 

To move between records by using record Navigation buttons in a datasheet.

 

The navigation buttons are located at the bottom of the window in Datasheet or Form view.  You can use these buttons to move quickly between records.

 

To Move to                                                     Click

 

First record                                                      |3

Next record                                                     4

Previous record (1 record to the left)              3

Last record                                                      4|

New record                                                     4à

Add a field (column) to a table in Datasheet view.

 

Note.  A Datasheet view table consists of 30 columns.  To insert an additional column at any time in Datasheet view,

 

  1. Click in the column to the right of where you want to insert a new column.
  2. On the Insert menu, click Column.

 

To insert a new record (row) in Datasheet view.

 

  1. Click in the row below where you want to add the new record.
  2. On the Insert menu, click New Record, (or click New Record button on the toolbar).

 

Save a record in a datasheet.

 

Ms-Access automatically saves the record you are adding or editing as soon as you move the insertion point to a different record, or when you close the datasheet you are working on.

 

  • To save the data in a record while editing, click Save Record on the Records

 

Delete a field from a table in Datasheet view.

 

  1. Select the column you want to delete.
  2. On the Edit menu, click Delete Column.

 

Delete a record (row) from a table in a Datasheet.

 

  1. Click the row selectorof the record you want to delete.
  2. On the Edit menu, click Delete Record (or click Delete Record on the toolbar).

 

Delete an item (contents of a field or record).

 

  1. Select the field, text, or other item that you want to delete.
  2. Press DELETE (or click Delete on the Edit menu).

 

CREATE A TABLE IN DESIGN VIEW.

 

Design view –A window that shows the design of the database objects: tables, queries, forms, reports, and macros. In Design view, you can create new database objects and modify the design of existing ones.

 

  1. Press F11 to switch to the Database window.
  2. Under Objects, click Tables, then click New on the Database window toolbar.
  3. Double-click Design View. Access takes you to the design view of your table.
  4. Define each of the fields in your table.

 

How?

 

  • Click in the Field Name column and type a unique name for the field.
  • Click the arrow in the Data Type column, and select the data type you want.
  • In the Description column, type a description of the information the field will contain. The description is optional.
  1. Define a primary key field before saving your table.

 

Primary key – One or more fields that can be used to identify each record in a table. A primary key is used to refer to related records in other tables (it is used to relate a table to foreign keys in other tables).

 

Note.  If you do not define a primary key, Ms-Access asks if you want Access to create one for you when you save the table.

 

  1. To save your table, click Save on the File menu or on the toolbar, then specify a name for the table.
  2. Switch to Datasheet view, then start entering records.

 

Switch between views of a table.

 

  1. On the View menu, click Design view or Datasheet view (or click the View button on the Standard toolbar)

 

FIELD PROPERTIES.

 

The table’s Design view is divided into 2 parts.  The lower part is used to display and assign field properties to selected fields.

 

Field properties – a set of characteristics that provide additional control over how the data in a field is stored, entered, or displayed.

 

Each data type has a different set of properties.

 

The different field properties include:

 

 

The FieldSize property defines/ controls the maximum no. of characters that can be entered/ stored in a Text or Number field.

 

 

The Format property specifies how (the way) data is displayed in a field & printed.

 

Number & Currency fields provide predefined display formats.  They include Currency, Fixed, General, Percent, Scientific, General data, Medium date, Medium time.

 

  • Decimal places.

 

It is used to define the no. of decimal places in values.  This option is used on fields that already have the Fixed format such as in Number and Currency fields.

 

  • Default value.

 

It allows you to define a value that will automatically be inserted into the field as you add new records.  It is used in Text and Memo fields.

For example, to insert the current date in the Admission date field use “Date ( )”.

The default value affects only new records inserted.

 

  • Validation Rule.

 

It allows you to create an expression or a formula that will test data when being entered into the field.

 

It automatically rejects faulty/flawed entries, e.g., entering very large or very small figures in the Age or Salary fields.

 

Validation Rule                        Description

 

Between 18 and 55                   Limits an age field from 18 to 55.

<10000                                      Allows any value less than 10000

<=500 AND <=1000                 Accepts any entry between 500 and 1000.

>Date( )                                     Allows entries whose dates are the current date or later.

<Date( )                                     Allows the current date and before.

 

Note. To test whether the Validation rule is applicable, choose Test Validation Rules on the Edit menu.

 

  • Validation Text.

 

Defines an error message that will be displayed when the validation rule is violated/broken.

It must be typed in earlier.

Enter a useful message that can be clearly understood by the input clerk.

 

 

It controls the entry of important fields.

When this option is set to YES, an entry must be made within that field, i.e., it ensures that the field is not left blank.

A YES option is equivalent of typing IS NOT NULL as a field Validation rule.

 

  • Input Mask.

 

Lets you define a pre-formatted pattern for the entry of data into a Date or a Text field.  The data in that field must conform to a pattern.

 

Examples of data include:

 

0#/0#/0#    – this forces a 2-digits entries for the year, month and date in a date field.

A               – Allows letters or digits into a field, but an entry is required.

9                – Allows letters or digits in a field, but no entry is required.

000000      – Allows a 6-digit number (not more or less than that).

999999     – Allows 6 or less digits.

AAAAA   – only 5 characters are to be entered.

>               – converts the field entry to Uppercase.

<               – converts the field entry to Lowercase.

 

  • Allow Zero Length.

 

Applies to Text and Memo field data types.

Setting the value in Allow Zero Length property to YES and the Required property YES, the field must contain at least one character.

 

 

This is an alternative name used (other than the fieldname) in order to appear in the fieldname header button in Table datasheet view and as a label in Forms.

 

They provide a neat and descriptive name since the fieldname should be kept small for practical use.

 

 

[Yes (Duplicates OK)] – Gives sorted, indexed field and can allow data duplicates.

[Yes (No duplicates)] – Gives sorted, indexed field but cannot allow data duplicates.

 

Note. It is not available for Memo or OLE object data types.

 

  • New Values.

 

Applies only to AutoNumber fields.

 

Ms-Access can increment the AutoNumber field by 1 for each new record, or fill in the field with a randomly generated no., depending on the New Values property setting that you choose.

 

Note. To check the Field properties set for the records in a table, click Properties on the Edit menu.

 

Rename a field in a table in Design view.

 

  1. Double-click the field name you want to change.
  2. Type the new field name.
  3. Click Save on the toolbar or on the File menu to save your changes.

 

Set or change the Primary key in Design view.

 

Primary key is a field that uniquely identifies each record in a database table.

Examples of key fields include – Identification numbers, Registration numbers, User codes, etc.

 

Using a Primary key is a way of telling Ms-Access to:

 

  • Make sure no two records have the same value within that field.
  • Keep records sorted by the entries of the Primary key fields.

 

There are 3 kinds of primary keys that can be defined in Ms-Access:

 

  1. AutoNumber primary keys.

 

An AutoNumber field can be set to automatically enter a sequential no. as each record is added to the table.

Choosing an AutoNumber field as the primary key for a table is the simplest way to create a primary key.

 

  1. Single-field primary keys.

 

If you have a field that contains unique values such as ID numbers, you can select that field as the primary key. You can specify a primary key for a field that already contains data as long as that field does not contain duplicate values or Null values.

 

Null – A value you can enter in a field or use in expressions and queries to indicate missing or unknown data. Some fields, such as primary key fields, cannot contain Null values.

 

  1. Multiple-field primary keys.

 

In situations where you cannot guarantee the uniqueness of any single field, you can choose two or more fields as the primary key.

This commonly arises in situations where a table is used to relate two other tables in a many-to-many relationship.

 

  1. Open a table in Design view.
  2. Select the field or fields you want to define as the Primary key.

To select one field, click the row selector for the desired field.

To select multiple fields, hold down the CTRL key, then click the row selector for each field.

  1. On the Edit menu, click Primary key. (Or click the Primary Key button on the toolbar).

 

Note. A Primary key field cannot be left empty when editing and entering records.

 

Once you assign a primary key for a table, Access will prevent any duplicate or Null values from being entered in the primary key fields.

 

Add a field (column) to a table in Design view.

 

  1. Click in the row below where you want to add the field.

To add the field to the end of the table, click in the first blank row.

  1. Click Insert Rows button on the toolbar (or on the Insert menu, choose Rows).

Double-click in the new column, then type a unique name for the field.

 

Delete a field from a table in Design view.

 

This permanently removes a field plus all the data in it from the database.

 

  1. Select the field(s) you want to delete.

To select one field, click the field’s row selector.  To select a group of fields, drag through the row selectors of the fields.

  1. On the Edit menu, click Delete Rows (or click Delete Row on the toolbar).

 

Change a field’s data type in Design view.

 

  1. Click the arrow in the Data Type column of the field you want to change, then select the new data type.
  2. Click Save on the toolbar. Ms-Access converts the data type.

 

Caution.  If the data type conversion would result in lost values, Access displays a message telling you that errors occurred during conversion before it actually saves the changes. Click Cancel to cancel the changes. Click OK to continue and save the changes.

 

Change the field size of a Text or Number field.

 

Field size controls the maximum no. of characters that can be entered into a text field and the kind of numeric values that can be entered into a numeric field.

 

  1. In Design view, click the field whose FieldSize property you want to set.
  2. In the lower portion of the window on the General tab, click the FieldSize property

For a Text field, type the maximum no. of characters to allow in the field (up to 255).

For a Number field, click the arrow and select the desired field size.

 

Set the data display format for a field in a table.

 

  1. In Design view, click the field you want to format.
  2. In the lower portion of the window, click the arrow next to the Format property box, then click a format from the list.

 

Set the no. of decimal places to display for a field in table Design view.

 

  1. In Design view, click the field you want to define decimal places for.
  2. In the lower portion of the window, click the arrow next to the DecimalPlaces property box, then click the desired no. of decimal places.

 

CREATE A TABLE BY USING THE TABLE WIZARD.

 

  1. Click New on the File menu or on the toolbar (or press CTRL+N).
  2. Under New, click Blank Database.
  3. In the File New Database dialog box, specify a name & location for the database, then click Create to open the Database window.
  4. Under Objects, click Tables, then click New on the Database window toolbar.
  5. Double-click Table Wizard, then follow the directions in the Table Wizard dialog boxes.

 

Note.  If you want to modify or extend the resulting table, you can do so in Design view when you have finished using the Table Wizard.

 

Open a database table.

 

  1. In the Database window, under Objects, click Tables.
  2. Click the table you want to open.

To open the table in Datasheet view, click Open.

To open the table in Design view, click Design.

 

Exercise (a).

 

  1. (a). Define the following terms as used in Database Management systems:
    • Field Name.
    • Field Type.
    • Database File.

     (b). Give five different field data types found in Microsoft Access and explain each.

2.      What are the procedures you have to follow when designing a database?

 

Exercise (b).

1.      Differentiate between:

(a).       Table and Record.

(b).      Field and Field name.

  1. Create a simple record of a company, having the following fields; Company’s Name, Address, City, State, and Phone number.
  2. Create a Personal records database giving the following details; Father’s Name, Baptismal Name, Last Name, Origin, Sex, Date of Birth, Age, Primary and Secondary schools attended, College, Career and Hobbies.

Include the relevant field data types and formats.

  1. Create a database giving the following details; Name of company, Address, Phone number, Years of existence, Location, Number of employees, and what it does (operations).
  2. Create a database of an employer who decides to keep a record of all his employees, under the following lines; Name of employee, Sex, Age, Origin, Date he/she was employed, Salary, Department of work, Working hours for each employee, Marital status, Education level, and ID card number.
  3. A farmer decides to keep a record of his farm produce of a certain season. Create a database showing the following; Name of grain, Produce in tonnes.

COPY OR MOVE AN ITEM.

 

  1. Select the items you want to copy or move.

To copy the item, click Copy on the Edit menu or on the toolbar.

To move the item, click Cut on the Edit menu or on the toolbar.

  1. Click the location where you want to place the item.
  2. Click Paste on the Edit menu or on the toolbar.

 

Copying a table.

Copying can be used to reproduce tables and/or data within tables.

1.      Select the table in Datasheet view.

  1. Click Copy on the Edit menu or on the toolbar.
  2. Click the location where you want to place the item.
  3. Click Paste on the Edit menu or on the toolbar.

Access will then ask you to enter a name for the new table.  It will then ask whether you want to paste the structure and data or just to append the database records.

Appending refers to adding records at the bottom of an existing table or file.

To append the records, choose Paste Append on the Edit menu.

SORTING OF RECORDS.

This allows you to arrange your records in a logical order in the database.  It can either be in Ascending or Descending order – in Alphabetical, Chronological, or Numeric.

1.      In Datasheet view, click in the field to be sorted.

Method 1.

Click Sort on the Record menu, then click on the order to apply; Ascending or Descending.

Method 2.

On the Standard toolbar, click A-Z button (to sort in Ascending order), or click Z-A button (to sort in Descending order).

HIDING AND UNHIDING OF COLUMNS WHEN EDITING.

Purpose.

You may want to hide a column for 3reasons;

ó  Prevent anybody from accessing the information.

ó  Prevent the data in those columns from being printed.

ó  In case you want to suppress display of some columns in a database view, i.e. reduce the size of a database table in order to view more columns at once.

To hide columns in Datasheet view.

1.      Move to the column you want to hide.

2.      On the Format menu, click Hide column.  The selected column disappears from the screen.

To Unhide columns.

1.      On the Format menu, click Unhide column.

A list of hidden columns appears.

2.      Click to select the checkboxes of all columns that you want displayed.

FREEZING AND UNFREEZING OF COLUMNS.

Freezing makes the selected column to remain fixed on the screen while scrolling.  This enables the user to see the data in a column especially in a database table with very many columns.

When a column is freezed, it stays at the left-most position while the rest of the columns continue to move or scroll in and out of view.

Unfreeze is removing the Freeze command.

To Freeze column(s) in Datasheet view.

1.      Click on the column you want to freeze.

2.      On the Format menu, click Freeze column.

To Unfreeze columns.

1.      Select the column to unfreeze.

2.      On the Format menu, click Unfreeze All columns.

FILTERING OF RECORDS.

Filtering refers to sieving/ examining out particular records from the database.  The records you sieve/ select out can be printed, deleted, or edited.

There are 3 types of filters in Access.

(i).          Filter by Selection.

This filter allows you to choose a criteria for sieving out records by selecting them directly from the table in Datasheet view.

1.      Open the table in Datasheet view.

2.      Select the cell that contains the criteria that you need,

E.g. under First Name, select Philip.

3.      On the Records menu, click Filter, then choose Filter By Selection (or click Filter By Selection on the Standard toolbar).

Access displays all the records that meet the criteria, e.g., all people in the database whose first names is Philip.

Note. If you want to sieve in all records except the ones selected, click Filter Excluding Selection.

(ii).       Filter by Form.

This filter opens up a Form where you can give a more elaborate criterion.

1.      Open the table in Datasheet view.

2.      On the Records menu, click Filter, then choose Filter By Form, (or click Filter By Form on the toolbar).

A Form will appear where you can type in or choose the criteria you want, e.g., To list all people called Philip, click under First Name, then type ‘Philip’ or chose it from the drop down list.

The following can be used;

First Name      Last Name

Peterson              Kamau        It looks for a person called Peterson Kamau.

Age

>18                                            Displays all people above 18.

Between 25 and 30                  Displays records of all people aged between 25 & 30

Country

In (Uganda, Kenya, Tanzania)      Displays people from Uganda, Tanzania or Kenya.

Date

>2004/01/31                              Displays all records created on the specified date and after.

Between 93/10/31 and 95/7/1  Displays all records created between the indicated dates.

Date of Birth

Date ( ) -30                               Displays all records of people born 30 days ago.

Between Date ( ) and Date ( ) -30  Displays records of people born within the last 30 days.

Sports

Like *ball                                 Displays all records with all sorts of ball games.

Not Football                             Displays all records of people who do not play football.

Awards

Is Null                                       Displays all records given the award ‘Null’.

Is Not Null                                Displays all records that do not have the award ‘Null’.

3.      On the Records menu, click Apply Filter/Sort, (or click the Apply Filter button on the toolbar).

(iii).     Advanced Filter/Sort.

This filter allows one to sort and filter at the same time.

Note. You can sort and filter at the same time or you can perform each independently.

1.      Open the table in Datasheet view.

2.      On the Records menu, click Filter, then choose Advanced Filter/Sort.

Access will take you to QBE grid.  From this grid, you have a field list in the top half and the grid table.

The grid table allows you to choose fields for filtering or sorting.  To insert a field(s), double-click it from the field list (or click once in the grid, then select the field from the drop down list).

3.      When you have specified your criteria, click Apply Filter/Sort on the Records menu, (or click the Apply Filter button on the toolbar).

That filter stays in effect until you delete it from the QBE grid.

Note. To remove a filter and get back the original table, click Remove Filter/Sort on the

          Records menu.

 

Advanced Filter/Sort window – A window in which you can create a filter from scratch. You enter criteria expressions in the filter design grid to restrict the records in the open form or datasheet to a subset of records that meet the criteria.

PRINTING.

Setting up the paper.

You can change the Page Setup for your table to affect the way it will print.

1.      On the File menu, choose Page Setup.

2.      From the Page Setup dialog box,

·      Click the Margins tab, to change the margins of the printing page.  To include the headings in the printed document, select the Print Headings checkbox.

·      Click the Page tab, then change the Orientation of the paper, and the Paper size.

Actual Printing.

Before you sent the job for printing, make sure you have set the print options you want to apply to your print job.

1.      On the File menu, choose Print (or press CRTL+’P’).

2.      From the Print dialog box,

·      Under Printer, click the arrow next to the Name box, then select the printer you are using.

·      Under Print range, select the specific pages to print.

To print only certain records in the datasheet, select the records, then click Selected Record(s).

·      In the Number of Copies box, select the desired copies to be printed per page.

·      To change the Print Quality, Paper Type, Paper Size and Orientation, click Properties.

3.      After setting the options, choose OK to send the print job to the printer.

RELATIONSHIPS IN A MS-ACCESS DATABASE FILE.

To store your data, create one table for each type of information that you track.

After setting up the different tables for each subject, you can define relationships between the tables.

 

Relationship – An association established between common fields (columns) in two tables.

 

Defining relationships is a way of telling Ms-Access how to bring information/ data from multiple tables back together again in a query, form, or report.

 

After defining the relationship, you can create queries, forms, and reports to display information from several tables at once.

 

Relating two tables.

 

In order to relate two tables, each table should include a field or set of fields that uniquely identifies each record stored in the table. Such a field is called the Primary key of the table.

 

The Primary key field relates two tables so that Ms-Access can bring together the data from the two tables for viewing, editing, or printing.

 

In one table, the field is a Primary key that you set in table Design view. That same field also exists in the related table as a Foreign key.

 

Suppliers: Table
Suppliers ID Company Name
1 Exotic Liquid
2 New Orleans
3 Grandma Kell
4 Tokyo Trade
Products: Table
Product Name Suppliers ID Units in Stock
Chai 1 39
Chang 1 17
Aniseed Syrup 1 13
Camarvon Tiger 2 53

 

 

 

 

 

 

 

 

A Product Key – A unique ID, such as a Customer ID, that distinguishes one record from another within a table.

 

In the Suppliers table, enter a Supplier ID, Company name, and so on, for each supplier.  The Suppliers ID is the primary key.

 

In the Products table, you include the Suppliers ID field, so that when you enter a new product, you can identify its supplier by entering that supplier’s unique ID number. The Suppliers ID is the foreign key in the Products table.

 

Define relationships between tables.

 

When you create a relationship between tables, the related fields may not have the same names, but must have the same data type.

 

A relationship can be One-to-one, One-to-many, or Many-to-many.

 

Define a one-to-many or a one-to-one relationship.

 

  1. Close any tables you have opened.

You cannot create or modify relationships between open tables.

  1. Press F11 to switch to the Database window.
  2. Click Relationships on the Tools menu or on the Standard toolbar.
  3. If you have not yet defined any relationships in your database, the Show Table dialog box is automatically displayed.
  4. Drag the field that you want to relate from one table to the related field in the other table.

In most cases, you drag the primary key field (which is displayed in bold text) from one table to a similar field (often with the same name) called the foreign key in the other table.

To drag multiple fields, press the CTRL key, click each field, and then drag them.

 

  1. The Edit Relationships dialog box is displayed. Check the field names displayed in the two columns to ensure they are correct. You can change them if necessary.
  2. Set the relationship options if necessary, then click the Create button to create the relationship.
  3. Close the Relationships Window.

When you close the Relationships window, Access asks if you want to save the layout. Whether you save the layout or not, the relationships you create are saved in the database.

 

Relationships window – A window in which you view, create, and modify relationships between tables and queries.

 

Many-to-many relationship.

 

This is an association between two tables in which one record in either table can relate to many records in the other table.

 

To establish a many-to-many relationship, create a third table and add the primary key fields from the other two tables to this table.

 

For example, an Order Details table can relate the Orders and Products tables. Its primary key consists of 2 fields: OrderID and ProductID. The Order Details table can list many products and many orders, but each product can only be listed once per order, e.g., 51 as shown below.  So combining the OrderID and ProductID fields produces an appropriate primary key.

 

 

 

Orders Details: Table
Order ID Product ID
10249 14
10249 51
10250 41
10250 51
10250 65

 

View existing relationships.

 

  1. Press F11 to switch to the Database window.
  2. Click Relationships on the toolbar (or on the Tools menu).
  3. Do one of the following:

 

To view all the relationships defined in the database,

 

  • Click Show All Relationships on the toolbar.

 

To view the relationships defined for a particular table,

 

  • Click the table, and then click Show Direct Relationships on the toolbar.

 

  1. Click Clear Layout on the toolbar to remove all tables from the Relationships window.
  2. To add the table back, click Show Table on the toolbar, double-click the table, and then click Close.
  3. Click Show Direct Relationships on the toolbar.

 

Remove a table from the Relationships window.

 

  • Click the table you want to remove, then press the DELETE

This action affects only the display of the Relationships window. The table and relationships remain in the database.

 

Delete a relationship.

 

  1. Close any open tables.
  2. Press F11 to switch to the Database window.
  3. Click Relationships on the Tools menu or on the toolbar.
  4. If the tables whose relationship you want to delete are not displayed, click Show Table on the toolbar and double-click each table you want to add. Then click Close.
  5. Click the relationship line for the relationship you want to delete (the line will turn bold when it is selected), then press the DELETE

Exercise (a).

 

  1. (a). What are Database management software?

(b). What are the advantages of storing data on the computer using a database tool such as

Microsoft Access as opposed to storing in paper files.

  1. Distinguish between the following terms in relation to a database:
    • DBMS and database.
    • Records and Fields.                    (4 marks).
  2. Define the term Sorting.                    (2 marks).
  3. (a). Differentiate between Primary key and Relationship.

(b). What is the importance of the Primary key.

 

Exercise (b).

 

  1. (a). What are Database management software?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

QUERIES.

 

A Query is a question about the data stored in your tables, or a request to perform an action on the data.

 

You use queries to view, change, and analyze data in different ways.

 

A query can find & bring together data that meets conditions that you specify from multiple tables.  It can also serve as the source of data for a Form, or a Report.

 

A query can also update or delete multiple records at the same time, and perform predefined or custom calculations on your data.

 

There are 4 major types of queries in Microsoft Access.

 

  • SELECT QUERIES.

 

A Select query is a query that asks a question about the data stored in your tables and returns a result set in the form of a datasheet—without changing the data.

 

You use a select query to:

 

  • Bring together data from one or more than one tables by using the criteria you specify and then display the data in the order you want.
  • Update records in the datasheet of a select query (with some restrictions).
  • Group records and calculate Sums, Counts, Averages, and other types of totals.

 

A select query is the most common type of query.

 

Creating a Select query.

 

You can create a query with a wizard or from scratch in Query Design view.

 

In Design view, you specify the data you want to work with by adding the tables or queries that contain the data, and then by filling in the Design grid.

  • You add fields to the design grid by dragging them to the field lists.
  • What you will see in the query’s results will be determined by the fields, sort order, and criteria you add to the design grid.

 

  • Create a Select query.

 

 

  1. In the Database window, click Queries under Objects, then click New on the Database window toolbar.
  2. In the New Query dialog box, click Design View, then click OK.
  3. In the Show Table dialog box, click the tab that lists the tables or queries whose data you want to work with.
  4. Double-click the name of each object you want to add to the query, and then click Close.
  5. Add fields to the Field row in the Design grid, and if you want, specify criteria and a sort order.
  6. To view the query’s results, click View on the toolbar.

 

Design grid: The grid that you use to design a query or filter in query Design view or in the Advanced Filter/Sort window.

 

  • PARAMETER QUERIES

 

A Parameter query is a query that when run displays its own dialog box prompting you for information, such as criteria for retrieving records or a value you want to insert in a field.

 

You can design the query to prompt you for more than one piece of information;

 

For example,

  • You can design it to prompt you for two dates. Ms-Access can then retrieve all records that fall between those two dates.
  • You can create a monthly earnings report based on a parameter query. When you print the report, Ms-Access displays a dialog box asking for the month that you want the report to cover. When you enter a month, Ms-Access prints the appropriate report.

 

  • CROSSTAB QUERIES.

 

A Crosstab query is a query that calculates a Sum, Average, Count, or other type of total on records, and then groups the result by two types of information — one down the left side of the datasheet and the other across the top.

 

Use Crosstab queries to calculate and restructure your data for easy analysis.

 

Note. A Crosstab query displays the same information, but groups it both horizontally and

vertically making the datasheet more compact and easier to analyze.

 

Creating a Crosstab query

 

You create a crosstab query from scratch in query Design view.

 

Create a Crosstab query.

 

  1. In the Database window, click Queries, and then click New.
  2. In the New Query dialog box, click Design View, and then click OK.
  3. In the Show Table dialog box, click the tab that lists the tables or queries whose data you want to work with.
  4. Double-click the name of each object you want to add to the query, and then click Close.
  5. Add fields to the Field row in the Design grid and specify criteria.
  6. On the toolbar, click Query Type, and then click Crosstab.
  7. In the Design grid, you specify the field’s values that will become column headings, the field’s values that will become row headings, and the field’s values to sum, average, count, or calculate.
  • For the field(s) whose values you want to appear as row headings, click the Crosstab row, then click Row Heading.
  • For the field whose values you want to appear as column headings, click the Crosstab row, and then click Column Heading. You can choose Column Heading for one field only.

 

You must leave the default Group By in the Total row for these fields.

 

  • For the field whose values you want to use in the cross-tabulation, click the Crosstab row, and then click Value. Only one field can be set to Value.
  1. In the Total row for this field, click the type of aggregate function you want for the cross-tabulation (such as Sum, Avg, or Count).

 

Changing the Sort order of the Column headings in a Crosstab query.

 

Usually, the column headings are sorted in alphabetic or numeric order. You can set them to appear in a different order, or if you can limit which column headings to display.

 

For example, in column headings containing the months of the year, you can display the months chronologically rather than alphabetically. Or, you can limit the columns to just January through June.

 

  1. Open the crosstab query in Design view.
  2. Click the background of query Design view, outside the design grid and the field lists.
  3. On the toolbar, click Properties to display the query’s property sheet.
  4. In the ColumnHeadings property box, enter the column headings you want to display, in the order in which you want to display them. Between the column headings, type a comma.
  5. To view the query’s results, click View on the toolbar.

 

Run a Select or Crosstab query.

 

When you open a select or crosstab query, Access runs (executes) the query for you and shows the results in Datasheet view.

  1. In the Database window, click Queries under Objects.
  2. Click the query you want to open, then click

 

Open a query (select or crosstab) that shows records.

 

  1. In the Database window, click Queries under Objects.
  2. Click the query you want to open.

To open the query in Datasheet view, click Open.

To open the query in Design view, click Design.

 

 

Note.  When you open a select or crosstab query in Datasheet view, you are actually executing

the query.

 

  • ACTION QUERIES

 

An action query is a query that copies or makes changes to or moves many records in just one operation.

 

There are 4 types of Action queries:

 

  • Delete Queries.  

 

A Delete query deletes a group of records from one or more tables. For example, you could use a delete query to remove products for which there are no orders.

 

Notes.

 

  • With delete queries, you always delete entire records, not just selected fields within records.
  • Once you delete records using a delete query, you cannot undo the operation. Therefore, you should preview the data that the query selected for deletion before you run the query. To do this, click View on the toolbar, and view the query in Datasheet view.

 

  • Update Queries.  

 

An Update query makes global changes to a group of records in one or more tables.

 

For example, you can raise prices by 10% for all dairy products, or you can raise salaries by 5% for the people within a certain job category. With an update query, you can change data in existing tables.

 

  • Append Queries.  

 

An Append query adds a group of records from one or more tables to the end of one or more tables.

 

For example, suppose that you acquire some new customers and a database containing a table of information on those customers. To avoid typing all this information into your own database, you can append it to your Customers table.

 

Append queries also helps in:

 

  • Appending fields based on criteria. For example, you might want to append only the names and addresses of customers with outstanding orders.
  • Appending records when some of the fields in one table do not exist in the other table. For example, the Customers table has 11 fields. Suppose that you want to append records from another table that has fields that match 9 of the 11 fields in the Customers table. An append query will append the data in the matching fields and ignore the others.

 

  • Make-Table Queries.  

 

A Make-table query creates a new table from all or part of the data in one or more tables. Make-table queries also helps in creating a table to export to other Microsoft Access databases or a history table that contains old records.

 

Run an action query.

 

Unlike select and crosstab queries, you can’t view the results of an action query by opening it in Datasheet view. However, in Datasheet view you can preview the data that will be affected when you run the action query.

Caution   It is a good idea to make a copy of the data you are changing or moving in an action query, in case you need to restore the data to its original state after running the action query.

 

  1. Open the action query in Design view.
  2. To preview the records that will be affected in Datasheet view, click View on the toolbar and check the records. For each action query, you will see the following:

 

For this query                  The datasheet displays

Update                              The fields to be updated.

Delete                                The records to be deleted.

Make-table                        The fields to be included in the new table.

Append                             The records to be added to another table.

  1. To return to query Design view, click View on the toolbar again. Make any changes you want in Design view.
  2. Click Run on the toolbar to run the query.

 

Add or remove tables, queries, and fields.

 

You can add a table or query if the data you need is not in the query, or remove a table or query if you decide you do not need them. Once you add the tables or queries you need, you can then add the fields that you want to work with to the design grid, or remove them if you decide you do not need them.

 

Notes.

  • A join line between field lists tells Microsoft Access how the data in one table is related to the data in the other.
  • You drag a field from the field list to a column in the design grid to show the field in the query results.

 

Calculate amounts

 

You can add the values in a field or do other computations with the data by specifying the type of calculation to perform.

  • Use an aggregate function, such as Sum or Avg, to calculate one amount for all the records in each field in the design grid.

Aggregate function – A function, such as Sum, Count, Avg, or Var, that you use to calculate totals.

  • Use Group By to calculate separate amounts for groups of records in a field.

 

Limit results by using criteria

 

You can limit the records that you see in the query’s results or the records that are included in a calculation by specifying criteria.

 

For example;

 

  • To limit the records in the query’s results, enter criteria in one or more fields.

Between #6/1/01# And #6/15/01#

  • Use the Or row for alternative criteria in the same field.

Between #6/1/01# And #6/15/01#

Or Between #7/1/01# And #6/30/01#

  • Enter criteria for different fields. For example, for orders between 6/1/01 and 6/15/01 …

Between #6/1/01# And #6/15/01#

  • Calculate total order amounts, but display only those that are more than $100,000.

>100000

 

Sort records.

 

You can sort the query’s results by specifying a sort order in the design grid.

You can Sort by Ascending or Descending order, or remove a sort.

 

Show only the high or low values in a query.

 

You can show in a query datasheet those records with the highest or lowest values in a field or the highest or lowest percentage of values in the field.

For example, you may want to show the top 10 Salespeople with the highest total sales for a month, or the bottom 20 percent of students in a class by grade average.

  1. Create a query in Design view.
  2. In the Design grid add the fields you want to display in the query’s results, including the field you want to display top values for.
  3. In the Sort cell of the field you want to display top values for, click Descending to display the highest values or Ascending to display the lowest values.
  4. Click in the Top Values box on the toolbar.
  5. Enter the percentage or the number of highest or lowest values you want the query results to display.

Note   To display a percentage, enter a number followed by a percent sign (%).

  1. To view the query’s results, click View on the toolbar.

 

When can I update data from a query?

 

In some cases, you can edit data in query Datasheet view to change the data in the underlying table. In other cases, you cannot.

 

You can update a query or query field in the following cases:

  • A query based on one table
  • A query based on tables with a one-to-one relationship.
  • The query’s results contain a Memo, or OLE Object.

 

Set the data display format for a field in a query.

 

  1. Open a query in Design view.
  2. In the query Design grid, place the insertion point in the column for the field you want to format (or place the insertion point in any row for that field).
  3. Click Properties on the Query Design toolbar to open the property sheet for that field.
  4. On the General tab, click the arrow next to the Format property box, then click one of the predefined formats.

 

Set the no. of decimal places to display for a field in query Design view.

 

  1. Open a query in Design view.
  2. In the query design grid, place the insertion point in the column for the field you want to change.
  3. Click Properties on the Query Design toolbar to
  4. On the General tab, click the arrow next to the DecimalPlaces property box, then click the desired no. of decimal places.

 

 

 

 

 

 

FORMS.

 

A Form is an Access database object on which you place controls for taking actions or for entering, displaying, and editing data in fields.

 

A form is a type of a database object that is primarily used to enter or display data in a database.

To easily view, enter, and change data directly in a table, create a form. When you open a form, Microsoft Access retrieves the data from one or more tables, and displays it on the screen with the layout you choose in the Form Wizard, or with the layout that you created on your own in Design view.

 

 

Notes.

 

  • A form focuses on one record at a time, and it can display fields from more than one table. It can also display pictures and other objects.
  • A form can contain a button that prints, opens other objects, or otherwise automates tasks.

 

Most forms are bound to one or more tables and queries in the database. A form’s record source refers to the fields in the underlying tables and queries. A form need not contain all the fields from each of the tables or queries that it is based on.

You create a link between a form and its record source by using graphical objects called controls. The most common type of control used to display and enter data is a text box.

You can also open a form in PivotTable view or PivotChart view to analyze data. In these views, you can dynamically change the layout of a form to present data in different ways. You can rearrange row headings, column headings, and filter fields until you achieve the desired layout. Each time you change the layout, the form immediately recalculates the data based on the new arrangement.

  • In PivotTable view, you can view detail or summarized data by arranging fields in the filter, row, column, and detail areas.
  • In PivotChart view, you can display data visually by selecting a chart type and viewing data by arranging fields in the filter, series, category, and data areas.

 

Creating a form

You can create a form quickly by using the AutoForm command or a wizard. AutoForm creates a form that displays all fields and records in the underlying table or query. A wizard asks you questions and creates a form based on your answers. You can then customize the form the way you want it in Design view.

Customizing a form

In Design view

You can customize a form in Design view in the following ways:

Record source.   Change the tables and queries that a form is based on.

Controlling and assisting the user.   You can set form properties to allow or prevent users from adding, deleting, or editing records displayed in a form. You can also add custom Help to a form to assist your users with using the form.

Form window.   You can add or remove Maximize and Minimize buttons, short cut menus, and other Form window elements.

Sections.   You can add, remove, hide, or resize the header, footer, and details sections of a form. You can also set section properties to control the appearance and printing of a form.

Controls.   You can move, resize, or set the font properties of a control. You can also add controls to display calculated values, totals, current date and time, and other useful information on a form.

In PivotTable or PivotChart view.

You can customize a form in PivotTable or PivotChart view in the following ways:

Add, move, or remove fields   You can add fields to the filter, row, column, and detail areas in PivotTable view, and to the filter, category, series, and data areas in PivotChart view. You can also move fields from one area to another and remove fields from the view.

Filter records   You can filter data displayed in the view by adding or moving a field to the filter area. You can also filter a field in the row and column area.

Sort records   You can sort items in row or column fields in ascending or descending order. You can also sort items in custom order in PivotTable view.

Group records   You can group items in row or column fields on intervals, or create custom groups.

Format elements and change captions.   In PivotTable view, you can change the font settings, alignment, background color, and number format of a field. You can also change the captions of fields and custom groups. In PivotChart view, you can change the chart type, format data markers, and more.

 

Open a form or subform.

 

  1. In the Database window, click Forms under Objects.
  2. Click the form or subform you want to open.

To open the form in Form view, click Open.

To open the form in Design view, click Design.

 

Form view: A window that displays a form to either show or accept data. Form view is the primary means of adding & modifying data in tables. You cannot change the design of a form in this view.

 

Switch between views of a subform.

 

When a main form is open in Form view, you can switch between the views of its subforms.

 

  1. Open the main form in Form view.
  2. Click the subform whose view you want to change.
  3. On the View menu, point to Subform, and click the view you want.

 

REPORTS.

 

A Report is an Access database object that prints information formatted and organized according to your specifications. Examples of reports are sales summaries, phone lists, and mailing labels.).

To analyze your data or present it a certain way in print, create a report. For example, you might print one report that groups data and calculates totals, and another report with different data formatted for printing mailing labels.

  • Use a report to create mailing labels.
  • Use a report to show totals in a chart.
  • Use a report to calculate totals.

A report is an effective way to present your data in a printed format. Because you have control over the size and appearance of everything on a report, you can display the information the way you want to see it.

Most reports are bound to one or more table and query in the database. A report’s record source refers to the fields in the underlying tables and queries. A report need not contain all the fields from each of the tables or queries that it is based on.

A bound report gets its data from its underlying record source. Other information on the form, such as the title, date, and page number, is stored in the report’s design.

You create the link between a report and its record source by using graphical objects called controls. Controls can be text boxes that display names and numbers, labels that display titles, or decorative lines that graphically organize the data and make the report more attractive.

Creating a report

You can create different types of reports quickly by using wizards. Use the Label Wizard to create mailing labels, the Chart Wizard to create charts, or the Report Wizard to create a standard report. The wizard asks you questions and creates a report based on your answers. You can then customize the report the way you want it in Design view.

 

Customizing a report

You can customize a report in the following ways:

Record source   Change the tables and queries that a report is based on.

Sorting and grouping data   You can sort data in ascending or descending order. You can also group records on one or more fields, and display subtotals and grand totals on a report.

Report window   You can add or remove Maximize and Minimize buttons, change the title bar text, and other Report window elements.

Sections   You can add, remove, hide, or resize the header, footer, and details sections of a report. You can also set section properties to control the appearance and printing of a report.

Controls   You can move, resize, or set the font properties of a control. You can also add controls to display calculated values, totals, current date and time, and other useful information on a report.

 

Open a report or subreport.

 

  1. In the Database window, click Reports under Objects.
  2. Click the report or subreport you want to open.

To open the report in Design view, click Design.

To open the report in Print Preview, click Preview.

 

Print preview –A view of a document as it will appear when you print it.