• Using the information from the scorecard and interpretation guide, the student will then identify the most appropriate use for the given area and the erosion control practice that best fits the designated use for the land. Water Analysis (100 points) – 2018, 2022 • measuring devices, each participant will measure a sample of water for quality analysis. Four of the following categories will be tested each year: dissolved oxygen, nitrates, nitrites, pH, temperature, phosphates, water hardness, chlorine and ammonia. • Analyze the results of measurements and determine if it is suitable for a specific use. • Answer questions using the data collected about water quality and limiting factors. GPS Locations (100 points) – 2019, 2023 Participants will utilize the global position system (GPS) unit (supplied by the team) to complete one of the following: • Identify the longitude and latitude of a set of points using a GPS unit and a map. • Identify boundaries of a given area including calculation of land area and linear feet of boundary. • Use GPS unit and topographic map to layout the location of fence line, pond, drainage structure or other related facility. • Use a GPS unit to mark the location of a path or road through a given area. • Use GPS unit to determine slope of land area for installation of drainage and or other related facilities. Waste Management (100 points) – 2020, 2024 • Participants will be presented with a scenario (agricultural producer, neighborhood, office building, and manufacturing plant, etc.,) that generates waste material creating environmental threats. • Participants will evaluate the nature of waste output to identify plausible options for reducing the rate of waste generation, recycling or providing potential alternative uses for the waste, treating the waste or disposing of the waste. • Participants should be able to identify at least one benefit and one deterrent for each possible option that is offered. Scoring Activity Individual Team Written Exam 100 300 Identification 100 300 Rotational Practicum 100 300 Team Activity 100 Total Points 300 1000 AWARDS 2018: This is a probationary event. No awards will be given (this includes gold, silver, bronze ribbons, $100 scholarship, or the “baby bison trophy.” Below are the rules for a probationary event taken from our General CDE Guidelines: The first year for a proposed new event will be demonstrative. The second year will be considered
7. Awards a. Individual Individual scores will be tabulated (and do not include the team activity) and broken into gold, silver, and bronze award areas. Induvial ties will not be broken. The high induvial receives the “baby bison” trophy and a $100 stipend. b. Team Team scores will be tabulated by adding the top member scores and the team activity. They will be broken into gold, silver, and bronze. The high team shall be eligible to represent North Dakota in the National FFA career development event. The high team receives the Traveling Trophy and travel stipends to participate in the National Event. Team Tie Breakers: 1) Team Meat ID 2) Team Quality & Yield Score; 3) Written Test Team Score. MILK QUALITY AND PRODUCTS 1. Purpose The purpose of the Milk Quality and Products CDE is to promote practical learning activities in milk production, product quality and safety, raw milk marketing, and facility operations. 2. Objectives This will provide participants the ability to: Recognize causes of off flavors in milk and milk quality Utilize knowledge of milk pricing Utilize knowledge of composition and quality characteristics of raw and pasteurized milk and milk products. 3. Rules Each chapter may enter a team of three to five participants or one or two individuals. Team scores will be determined by totaling the three highest individual scores. Utensils for sampling will be provided (cups, spoons, etc.). Apples will be allowed for taste bud refreshing. Participants may use their own cups if desired. 4. Format a. Milk samples to be scored on quality (Identification and Evaluation) Ten (10) Milk samples will be provided for Identification of flavor/odor and scored for intensity. For each sample the participant must bubble in one oval identifying the defect and bubble in one oval giving the sample a of intensity (1 to 10) using only the numbers found on the chart below.