3-225 Lilly Hall, Purdue University, West Lafayette, IN 47907 Phone (765)-494-4841. Email: dforsyth@purdue.edu I can be reached toll-free by the SUVON telephone system. Contact Dr. Mansfield, a Science secretary, or the campus operator for assistance. My secretary will answer in my absence; there is NO excuse for not contacting me.

Hours available for consultation: That would be a bigger problem if the telephone hadn't been invented yet!! I'm not here long and am in class much of the time I'm in Vincennes; don't use it for an excuse to not contact me. I'll arrive in Vincennes before class; look for me by 4:30. I can meet with you by arrangement after 7:45 (I'll need to get dinner sometime, however), or Tuesday morning. I'll be in the building and probably in the office between 9:30 am to noon, then will get lunch before our class. Available between classes or after our last class, if I know you wish to see me.

Expectations: There will be no cheating. I will make efforts to help avoid cheating but you are personally responsible for maintaining integrity. If problems occur they will be dealt with according to the severity: a 0 grade for the quiz, exam or course, expulsion from the course or from the school. Let's not experience any difficulties with cheating. Copying from or viewing another's paper during quizzes or exams is considered cheating.

Class attendance is important. You must have an excuse for missed classes. Missing a quiz without a valid excuse will result in a zero. Repeated misses will result in expulsion from class. Please attend class regularly. Report necessary absences to me by email. If you miss class, you are still responsible at the next class session to be ready for that class. Find out from me what you have missed and are expected to do via email.

Class participation is expected and required. This class will rely on information in the text book and class discussion. You will contribute more intelligently to discussion if you have read the text.

Use of the internet: Many sources of information are available to students, livestock producers and the entire livestock industry. One of the newest, and potentially most useful resources, is the internet and the World Wide Web. You will be required to utilize this resource this semester and become familier with its potential.

Assignments: In order to have you be more prepared for class and able to knowledgeably participate, there will be written assignments weekly (nearly every week after the first). They will be from questions at the beginnings and/or ends of the chapters we are studying that week. The specific assignment will be made the previous week and announced in class and posted on the website under "Assignments". The assignments are to be done in long-hand in your own handwriting or printing. They are to be legible. They are due at the beginning of our Monday class. All the questions assigned are to be answered, however only selected samples will be graded.

Term-papers: there will be one or two, relatively short term papers this semester, which will involve your seeking information about an issue and after evaluation of the information you find, summarizing your interpretation or attitude about it. Specific directions will be provided separately.

Quizzes and Exams: Expect a quiz or an exam every week. This is the announcement and there may be no other announcement of a quiz. The lowest quiz (or quiz missed) may be dropped.

Grading: These point indications are approximate.
Exams = 300 points -
Quizzes and Assignments = 170 points
Term papers,Class participation = 100 points
Total = 570 points.

I. Introduction to and Importance of Animal Agriculture, Animal Characteristics (Chapters 1, 2, 21-breeds [as we get to that one])

II. Animal Products Meats Milk and Milk products Eggs and Poultry products Wool (Chapters 22, 23, 24, 25, 26, 27, 31, 34)

III, Nutrition of Animals Nutrients Digestive systems, digestion and utilization of nutrients Feeding (Chapters 3, 4, 5, 6, 7, also parts of 8, 9, 10)

IV. Physiology of Product Formation Growth Reproduction Male and Female anatomy The reproductive cycle AI and embryo transfer Milk Secretion (Lactation) Egg Laying (Chapters 14, 15, 16, parts of chapters 11, 13)

V. Animal Health (Chapter 12)

VI. Genetics Inheritance Genetic Improvement (Chapters 17, 18, 19, 20)

VII. Management and production Swine Beef Dairy Sheep Poultry Horses and Ponies (Chapters 28, 29, 30, 32, 33, 35,)