(Pages 1481
P.T.O.
MAR IVANIOS COLLEGE (AUTONOMOUS)
THIRUVANANTHAPURAM
Reg. No. :.………………… Name :.………………….
Fifth Semester B.Sc. Degree Examination, November 2016
First Degree Programme under CBCSS
Open Course: Botany I
AUBO581: Horticulture
Time: 3 Hours Max. Marks: 80
SECTION A
Answer ALL questions in one or two sentences.
1. Tillers
2. 4-D
3. T budding
4. Floral foam
5. Olericulture
6. Parthenocarpic fruits
7. Side dressing
8. Terrarium
9. Weedicides
10. Ikebana
(10 × 1 10 Marks)
SECTION B
Answer any EIGHT questions, each in a short paragraph not exceeding 50 words.
11. What are the general principles of composting
12. Give an account about the exploitation of climbers and creepers in gardening.
13. Outline the practice of bridge grafting and its significance.
14. Distinguish between sandy soils and loamy soils.
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15. Comment on the practice of gootee in horticulture.
16. Discuss the relevance and maintenance of hedges.
17. Write brief note on potting media.
18. Give a short account on the foliar application of fertilizers. Comment on its advantages.
19. Briefly discuss the categories of landscaping.
20. Write a short account on the practice of hydroponics.
21. Xeriscaping and its relevance.
22. What are edges
× 2 16 Marks)
SECTION C
Answer any SIX questions, each in a paragraph not exceeding 120 words.
23. Outline the steps involved in the establishment of a flower garden.
24. Describe the art of bonsai.
25. Distinguish between tip layering and trench layering.
26. Describe how green houses are suited to grow plants under controlled conditions.
27. Comment on the post harvest management of flowers.
28. Give an account about organic manures.
29. Describe the systems of irrigation commonly adopted for landscapes and gardens.
30. Write short note on rockeries.
31. Summarize the use of growth regulators in horticulture.
× 4 24 Marks)
SECTION D
Answer any TWO questions, not exceeding four pages.
32. Elaborate the principles of establishing and maintaining a lawn.
33. Give a detailed account about indoor gardening.
34. Describe the strategies adopted for preservation of fruits and vegetables.
35. Explain the various diseases of fruits and vegetables, causative agents and control measures.
× 15 30 Marks)