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3.Propagation modes and breeding of forage Qize 1
1、 As of 2015, there are () forage varieties in China
A:184
B:268
C:46
D:55
答案: 184
2、 There are () herbage germplasm resource centers and () herbage germplasm resource nurseries in China.
A:17
B:10
C:17
D:10
答案: 17
3、 Alfalfa mainly originated in () center
A:Western Asia
B:Ethiopia
C:South America
D:Central Asia and Western Asia
答案: Western Asia
4、 The effective number of samples collected from self pollinating plant germplasm is
A:Less than 50 individual plants
B:50 individual plants
C:50-100 single plants
D:More than 100 single plants
答案: Less than 50 individual plants
5、 Up to 2015, there are () forage germplasms preserved in China forage germplasms center
A:34 000
B:15 000
C:8 000
D:28 000
答案: 34 000
6、 China’s Grass Cultivar Approval Committee was established in
A:1987
B:1980
C:2005
D:2008
答案: 1987
7、 The forage cultivars selected by space mutation are
A:Zhongsha No.1
B:Zhongmu No.1
C:Zhonglan No.1
D:Junxu No.1
答案: Zhongsha No.1
8、 Compared with Crop Breeding, Forage Breeding has the following characteristics:
A:Diverse biological characteristics
B:Taking stem and leaf as the main breeding objective, taking resistance and seed yield breeding into account
C:Most of them are self pollination
D:All of them can be asexually propagated
答案: Diverse biological characteristics;
Taking stem and leaf as the main breeding objective, taking resistance and seed yield breeding into account
9、 The main target traits of quality improvement of forage and forage crops are as follows:
A:Nutritive value
B:Palatability
C:Digestibility
D:Toxic and harmful components
答案: Nutritive value;
Palatability;
Digestibility;
Toxic and harmful components
10、 Forage and forage crop germplasm resources can be divided into:
A:Local germplasm resources
B:Foreign germplasm resources
C:Wild germplasm resources
D:Artificially created germplasm resources
答案: Local germplasm resources;
Foreign germplasm resources;
Wild germplasm resources;
Artificially created germplasm resources
11、 The main contents of forage germplasm resources observation records include the following:
A:Observation of growth period
B:Morphological observation
C:Observation on agronomic traits
D:Identification of resistance to adversity
E:Genetic observation
答案: Observation of growth period;
Morphological observation;
Observation on agronomic traits;
Identification of resistance to adversity
12、 The basic attributes of a good forage variety are
A:Specificity
B:Consistency
C:Stability
D:Resistance
E:Yield
答案: Specificity;
Consistency;
Stability
13、 The main yield target traits of forage and forage crops are
A:Forage yield
B:Seed yield
C:Regeneration and cutting
D:Density and branching (tillering) ability
E:Plant type
答案: Forage yield;
Seed yield;
Regeneration and cutting;
Density and branching (tillering) ability;
Plant type
14、 The main identification methods of Germplasm Resources are：
A:Indoor identification
B:Field identification
C:Morphological observation
D: Genetic identification
答案: Indoor identification;
Field identification
15、 The main agronomic traits of forage germplasm resources were ()
A:Yield
B:Number of Leaf
C:Regeneration
D:Sustainability
E:Quality
答案: Yield;
Number of Leaf;
Regeneration;
Sustainability;
Quality
16、 The principles to be followed in formulating breeding objectives are
A:respond to the needs of local production development
B:distinguish primary and secondary, and make clear and specific
C:pay attention to setting cross combination for cultivars
D:to be proactive
E:breeding of high yield, high quality and resistance
答案: respond to the needs of local production development;
distinguish primary and secondary, and make clear and specific;
pay attention to setting cross combination for cultivars;
to be proactive
17、 （）compose the density of forage community together and affects the high yield of forage.
A:Number of plants per unit area
B:Number of branches
C:Tillers per plant
D:Plant height
答案: Number of plants per unit area;
Number of branches;
Tillers per plant
18、 The main forage cultivars in China are
A:Medicago
B:Leymus
C:Triticale
D:Elymus
答案: Medicago;
Leymus;
Triticale
19、 The main components including() in forage affect its palatability.
A:Crude fiber
B:Sugar
C:Aromatic hydrocarbon
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