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    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

    Moodle supports both synchronous and asynchronous learning environments, enabling educators to host live webinars, video conferences, and chat sessions, as well as providing a variety of tools that support self-paced learning, including videos, interactive quizzes, and discussion forums. The platform also integrates with other tools and systems, such as Google Apps and plagiarism detection software, to provide a seamless learning experience.

    Moodle is widely used in educational institutions, including universities, K-12 schools, and corporate training programs. It is well-suited to online and blended learning environments and distance education programs. Additionally, Moodle's accessibility features make it a popular choice for learners with disabilities, ensuring that courses are inclusive and accessible to all learners.

    The Moodle community is an active group of users, developers, and educators who contribute to the platform's development and improvement. The community provides support, resources, and documentation for users, as well as a forum for sharing ideas and best practices. Moodle releases regular updates and improvements, ensuring that the platform remains up-to-date with the latest technologies and best practices.

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Agriculture means cultivation of the land for the purpose of producing crops and management of livestock.
-It also involves the storage, processing and marketing of agricultural products.
 -  There are some disciplines that are directly or indirectly allied (related) to agriculture.

-     Entomology (insects pests)
-    Pathology (diseases)
-    Agricultural engineering 
-    Agriculture economics
-    Soil science etc

It is the practice of growing plants and trees in a far

Physical properties of milk.
(a) Colour; It’s an opaque substance varying from white to yellowish white in colour. 
      The white colour is as a result of light reflection by casein particles and refraction of 
      light by the fat particles. Yellow colour is as a result of carotene prescence.
(b) Flavour; It’s a combination of taste and smell. Chlorides and lactose in milk are 
      responsible for taste. The flavour is faint in normal milk but if pronounced, then other 
      flavours are present hence called off-flavours.
(c) Specific gravity; This is determined by use of a lactometer which judges the purity of 
     milk.
NB: Specific gravity is the weight of a given volume of milk compared with the 
        weight of the same volume of water at the same temperature
        This varies with the breed type. It should vary between 1.029-1.0399.
(d) Density; This is mass/weight per unit volume. Milk density is taken using a 
      hydrometer at 20º C. Milk density is used in conjunction with fat test to estimate the 
      content of total solid in milk. It should range within 1.027-1.033g/cm³.
(e) Refractive index; It’s used to determine the adulteration ie quantity of water in milk. 
      The refractive index of milk at 20º C should range between 1.34-1.35.
(f) Viscosity; This refers to the flow of milk which depends on its composition, 
      temperature and physical state of dispersed particles in milk eg milk fat. Viscosity 
     decreases with temperature increase. At normal temperature, it should range 1.5-2.0 
     centipoises (measure of viscosity). It’s measured using a viscosimeter.
(g) Surface tension; Milk has a surface tension of 50 dynes/cm at 20º C. Its tension 
     depends on protein, phospholipids and fatty acids present in it and the milk 
     temperature.
heart Freezing point; Milk freezes at temperatures slightly lower than that of water due to 
      the soluble constituents eg lactose which lowers the freezing point. Cows milk should 
      freeze at 0.512-0.55º C.
(i) Boiling point; It varies from 100-110º C ie it’s slightly above that of water  due to 
     dissolved substances in milk.
(j) Other physical properties that can be measured are; 
•    Specific heat.
•    Electrical conductivity.
•    Thermal conductivity.
•    Heat stability.