CBSE Class 12 Question Paper 2023 Solution Agriculture

e s t i o n P a p er
Qu
Solu t i o n
2023

Marking Scheme
Strictly Confidential
(For Internal and Restricted use only)
Senior School Certificate Examination, 2023
SUBJECT NAME : AGRICULTURE (SUBJECT CODE- 808) (PAPER CODE 332)

General Instructions: -

1 You are aware that evaluation is the most important process in the actual and correct
assessment of the candidates. A small mistake in evaluation may lead to serious problems
which may affect the future of the candidates, education system and teaching profession.
To avoid mistakes, it is requested that before starting evaluation, you must read and
understand the spot evaluation guidelines carefully.
2 “Evaluation policy is a confidential policy as it is related to the confidentiality of the
examinations conducted, Evaluation done and several other aspects. Its’ leakage to
public in any manner could lead to derailment of the examination system and affect
the life and future of millions of candidates. Sharing this policy/document to
anyone, publishing in any magazine and printing in News Paper/Website etc may
invite action under various rules of the Board and IPC.”
3 Evaluation is to be done as per instructions provided in the Marking Scheme. It should not
be done according to one’s own interpretation or any other consideration. Marking
Scheme should be strictly adhered to and religiously followed. However, while
evaluating, answers which are based on latest information or knowledge and/or are
innovative, they may be assessed for their correctness otherwise and due marks be
awarded to them. In class-X, while evaluating two competency-based questions,
please try to understand given answer and even if reply is not from marking scheme
but correct competency is enumerated by the candidate, due marks should be
awarded.
4 The Marking scheme carries only suggested value points for the answers
These are in the nature of Guidelines only and do not constitute the complete answer. The
students can have their own expression and if the expression is correct, the due marks
should be awarded accordingly.
5 The Head-Examiner must go through the first five answer books evaluated by each
evaluator on the first day, to ensure that evaluation has been carried out as per the
instructions given in the Marking Scheme. If there is any variation, the same should be
zero after delibration and discussion. The remaining answer books meant for evaluation
shall be given only after ensuring that there is no significant variation in the marking of
individual evaluators.
6 Evaluators will mark( √ ) wherever answer is correct. For wrong answer CROSS ‘X” be
marked. Evaluators will not put right ( )while evaluating which gives an impression that
answer is correct and no marks are awarded. This is most common mistake which
evaluators are committing.
7 If a question has parts, please award marks on the right-hand side for each part. Marks
awarded for different parts of the question should then be totaled up and written in the left-
hand margin and encircled. This may be followed strictly.
8 If a question does not have any parts, marks must be awarded in the left-hand margin and
encircled. This may also be followed strictly.
9 If a student has attempted an extra question, answer of the question deserving more
marks should be retained and the other answer scored out with a note “Extra Question”.
10 No marks to be deducted for the cumulative effect of an error. It should be penalized only
once.
11 A full scale of marks _____60_____(example 0 to 80/70/60/50/40/30 marks as given in
Question Paper) has to be used. Please do not hesitate to award full marks if the answer
deserves it.
12 Every examiner has to necessarily do evaluation work for full working hours i.e., 8 hours
every day and evaluate 20 answer books per day in main subjects and 25 answer books
per day in other subjects (Details are given in Spot Guidelines).This is in view of the

Page 1 of 12

reduced syllabus and number of questions in question paper.
13 Ensure that you do not make the following common types of errors committed by the
Examiner in the past:-
● Leaving answer or part thereof unassessed in an answer book.
● Giving more marks for an answer than assigned to it.
● Wrong totaling of marks awarded on an answer.
● Wrong transfer of marks from the inside pages of the answer book to the title page.
● Wrong question wise totaling on the title page.
● Wrong totaling of marks of the two columns on the title page.
● Wrong grand total.
● Marks in words and figures not tallying/not same.
● Wrong transfer of marks from the answer book to online award list.
● Answers marked as correct, but marks not awarded. (Ensure that the right tick mark
is correctly and clearly indicated. It should merely be a line. Same is with the X for
incorrect answer.)
● Half or a part of answer marked correct and the rest as wrong, but no marks awarded.
14 While evaluating the answer books if the answer is found to be totally incorrect, it should
be marked as cross (X) and awarded zero (0)Marks.
15 Any un assessed portion, non-carrying over of marks to the title page, or totaling error
detected by the candidate shall damage the prestige of all the personnel engaged in the
evaluation work as also of the Board. Hence, in order to uphold the prestige of all
concerned, it is again reiterated that the instructions be followed meticulously and
judiciously.
16 The Examiners should acquaint themselves with the guidelines given in the “Guidelines
for spot Evaluation” before starting the actual evaluation.
17 Every Examiner shall also ensure that all the answers are evaluated, marks carried over to
the title page, correctly totaled and written in figures and words.
18 The candidates are entitled to obtain photocopy of the Answer Book on request on
payment of the prescribed processing fee. All Examiners/Additional Head Examiners/Head
Examiners are once again reminded that they must ensure that evaluation is carried out
strictly as per value points for each answer as given in the Marking Scheme.

Page 2 of 12

Set 4

MARKING SCHEME
AGRICULTURE
Max. Time : 3 hours Max. Marks : 60

SECTION A
Objective Type Questions

Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (4 x 1 = 4 marks)
i. Which of the following is NOT a way to maintain positive attitude 1
(d) Unorganised work schedule

ii. New slide can be added to a presentation file by 1
(a) CTRL + M
iii. (b) = 1

iv. (d) changes in deadline 1
v. Identify the incorrect statement 1
(b) Goal should always be unrealistically measurable
vi. Google Slide, Apple Keynote are example of 1
(b) Presentation software

Q. 2 Answer any 5 out of the given 7 questions (5 x 1 = 5 marks)
i. Safe food means food that does not contain any poisonous, deleterious, or disease- 1
causing substance or microorganisms that may render such food injurious to human
health.
ii. Vitamin C 1

iii. Nitrifying bacteria (Any two) 1
a) Nitrosomonas
b) Nitrosococcus
c) Nitrobacter

Page 3 of 12

iv. Oil cake 1

v. White button mushroom/button mushroom 1

vi. Sundrying reduces moisture level in food to such a low level that microorganisms 1
cannot survive or grow on food.

vii Nitrogen 1

Q. 3 Answer any 6 out of the given 7 questions (6 x 1 = 6 marks)
i. Vitamin D 1

ii. 1
Any One
a) National Horticulture Mission
b) Horticulture Mission for North East and Himalayan States (HMNEH)
c) Rashtriya Krishi Vikas Yojna
d) National Food Security Mission
e) National Project On organic Farming
iii. Field capacity is the amount of soil moisture or water content held in soil after 1
excess water has drained away and the rate of downward movement has materially
decreased, which usually takes place within 2 – 3 days after rain or irrigation in
previous soils of uniform structure and texture or field capacity is the maximum amount
of water which a soil can retain against ground water.

iv. To control the amount of CO2 and O2 gases around the fruits and vegetables 1
v. It is salt of benzoic acid and soluble in water, mostly used in preservation of fruit 1
juices, squashes and cordials

vi. upto 60-100 cm depth 1

vii. Pasteurization /heat treatment 1

Q. 4 Answer any 5 out of the given 6 questions (5 x 1 = 5 marks)
i. In the case of shrink wrapping, shrink film is used as the basic material and heat 1
forms and important part of the operation, whereas, in the case of stretch

Page 4 of 12

wrapping, stretch film is used as the basic material and no heat is applied during the
operation

ii. Nitrogen, Phosphorus and Potassium, Calcium, Magnesium and Sulphur 1
FOR HINDI VERSION : Iron (Fe), Zinc (Zn), Copper (Cu),
Manganese(Mn), Molybednum (Mo), Boron (B), Chlorine (Cl)
iii. Landscaping refers to any activity that modifies the visible features of an area of 1
land, including the following : Living elements such as flora or fauna; or what is
commonly called gardening, the art and craft of growing plants with a goal of
creating beauty within the landscape.
Key words: beautification of piece of land to make it attractive, etc
iv. Any two 1
a) Azotobacter chroococcum,
b) Azotobacter vinelandii,
c) Beijernckia,
d) Klebsiella,
e) Anabaena,
f) Nostoc
v. a) Acetic acid (Vinegar) 1
b) Lactic acid
c) Propionic acid
vi. Doob grass (Cynodon dactylon or Bermuda grass) 1

Q. 5 Answer any 5 out of the given 6 questions (5 x 1= 5 marks)
i. Any two 1
a) Oil
b) Salt
c) Acetic acid
ii. DAP: Di-Ammonium Phosphate 1

iii. The zero energy cool chamber used to enhance the shelf life of fresh fruit and 1
vegetables by maintaining the temperature and relative humidity during summer
and winter season naturally with the application of water.
iv. Highly mobile nutrients in plants (Any two) 1
a) Nitrogen (N)
b) Phosphorus (P)
c) Potassium (K)
v. Nitrogenous fertilizer (Any two) 1
a) Anhydrous ammonia (82 % N)
b) Urea (46 % N),
c) Ammonium sulfate (21 % N)
d) Ammonium nitrate (34 % N)
e) Calcium Ammonium Nitrate (25 % N)

Page 5 of 12

vi Jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin 1
containing fruit extract with sufficient quantity of sugar and measured quantity of
acid.

Q. 6 Answer any 5 out of the given 6 questions (5 x 1 = 5 marks)
i. Informal style/natural style/Wild style 1
ii. 1
Function of magnesium in plants (Any One)
a) Primary component of chlorophyll and is therefore actively involved in
photosynthesis.
b) Structural component of ribosomes, which are required for protein
synthesis.
c) Involved in phosphate metabolism, respiration, and the activation of
several enzyme systems.
iii. 0-7 (below 7) 1

iv. Mango 1

v. SO2 (Sulfur dioxide) 1

vi. Check basin/ Thala method/Basin method 1

Page 6 of 12

SECTION B
Subjective Type Questions
Answer any 3 out of the given 5 questions on Employability Skills. (3 x 2 = 6 marks)
Answer each question in 20 – 30 words.
Q. 7 2x1=2
Any Two
a) Identifying entrepreneurial opportunity
b) Turning ideas into action
c) Feasibility study
d) Resourcing
e) Setting up an enterprise

Q. 8 Any Two 2x1=2
a) They are interesting as they have features like images, videos, animation
and music.
b) Making changes in digital presentations is easy.
c) A digital presentation can be shown to a much larger audience by
projecting on a screen.
d) The presentation can be printed and distributed to the audience.
e) Easy to use

Q. 9 Any Two
2x1=2
a) Initiative
b) Willingness to take risks
c) Ability to learn from experience
d) Motivation
e) Self confidence/self discipline
f) Decision-making ability
g) Hard work
h) Innovative
i) Good manager
Q. 10 2
 Click on Tools and select Protect Spreadsheet
 A Protect Document dialog box appears
 Type in a password
 Type the same password in the Confirm textbox
 Click on OK.

Q. 11 Any Four 4x ½ =2
a) Books
b) Teachers

Page 7 of 12

c) Parents
d) Ideas
e) Awards/Rewards
f) An event
g) Movie/Place
h) Thoughts
i) Motivational speaker, etc

Answer any 3 out of the given 5 questions in 20 – 30 words each (3 x 2 = 6 marks)

Q. 12 1 +1 =2
Value added products
a) Tomato : Ketchup, Sauce, Puree, Tomato powder, Soup etc. (Any Two)
b) Wheat : Bread, muffins, noodles, pasta, biscuits, cakes, pastries, sweet
and savoury snack foods, etc. (Any Two)
Q. 13 1 +1 =2
a) Honey : In addition to its use as a natural sweetener, honey is used as
an anti-inflammatory, antioxidant and antibacterial agent, Ayurvedic
medicine, etc (Any One)
b) Bee wax : Making natural wax candles, easy sliding wooden drawers,
as a sewing aid, makes zippers zip and sealing envelopes with wax,
polishes(Any One)

Q. 14 1+1 =2
a) Sucrose: Sucrose is the most common food source used in floral
preservatives. It provides energy to sustain flowers longer and to open
flowers in the bud stage. 1 to 2 percent sucrose is the standard amount in
preservatives.
b) Germicide: Germicides are used to control bacteria, yeasts and molds.
These microorganisms harm flowers by producing ethylene, blocking
the xylem, producing toxins and increasing sensitivity to low
temperatures/ killing germs results in increased shelf life. Slow the
rste of decomposition,etc.
Q. 15 Any Two 2x1=2

Soil Fertility Soil Productivity
It is an index of available It is used to indicate crop yields.
nutrient to plants.
Influenced by the physical, Depends upon fertility and
chemical and biological factors of location.
the soil.
It is the function of available It is the function of soil fertility,
nutrients of the soil. management and climate.
All fertile soils are not All productive soils are fertile.

Page 8 of 12

productive.
It is an inherent property of the It is not the inherent property of
soil. the soil.
It is evaluated by soil testing in It is evaluated by crop
laboratory. production.
Can’t be measured in terms of Can be measured in terms of money
money
Q. 16 4x ½ =2
a) Onion : Sprout inhibition
b) Mango : Shelf life extension and quarantine treatment, Fruit fly and
stone weevil disinfestations
c) Potato : Sprout inhibition
d) Raisins : Insect disinfestations

Answer any 2 out of the given 3 questions in 30– 50 words each (2 x 3 = 6 marks)

Q. 17 3x1= 3
Criteria given by Arnon and Stout for essential plant nutrients
a) A deficiency of the given element makes it impossible for the plant to
complete its life cycle.
b) The deficiency is specific for the given element and not replaceable by
another element.
c) The element is a constituent of an essential metabolite or it is required
for the action of an enzyme system.

Q. 18 Any Three 3x1= 3
a) Waxing of fruits or vegetables is a common post-harvest practice.
b) Help to reduce water loss and respiration during handling and marketing.
c) It helps in sealing tiny injuries and scratches on surface of fruits and
vegetables.
d) It improves cosmetic appearance and prolongs the storage life of fruits and
vegetables.
Q. 19 3x1= 3
Benefits of having lawn in park/garden (Any Three)
a) Lawns are a common feature of the gardens, public landscapes and parks.
b) They add beauty to the garden.
c) They are created for aesthetic pleasure.
d) Lawns are a surface for children to play on and provide cool comfort on hot
days. They provide excellent cover to help control soil erosion
e) Gives peace of mind/relaxation, etc.

Page 9 of 12

Answer any 3 out of the given 5 questions in 60– 90 words each (3 x 4 = 12 marks)

Q. 20 4 x1 = 4
Merits of flood irrigation (Minimum Four benefits)
a) No other field layout is necessary except the levelling and preparation of
impervious boundary bunds.
b) No land area is utilized for water distribution. As a result, wastage of land
becomes minimum.
c) Labour supervision is required for application of water in the field.
d) Labour requirement is minimum.
e) Suitable method for an area where cheap and abundant supply of water is
available.
f) Cheapest method of irrigation

Q. 21 Main principles of organic farming ( Minimum four benefits) 4 x1 = 4
a) To work as much as possible within a closed system, and draw upon
local resources.
b) To maintain the long-term fertility of soils/ health of soil
c) To avoid all forms of environmental pollution that may result from
agricultural techniques.
d) To produce foodstuffs of high nutritional quality and sufficient
quantity.
e) To reduce the use of fossil energy in agricultural practice to a
minimum.
f) To give livestock conditions of life that conform to their physiological
need.
g) To make it possible for agricultural producers to earn a living through
their work and develop their potentialities as human being.
h) To maintain sustainable development

Q. 22 2+2= 4
Packaging is one of the important considerations in vegetable and fruit
market to reduce post-harvest losses, serve to protect against contamination,
damage and most importantly, against excess moisture loss.
Characteristics of packaging are
a) to contain – produce as handing unit and marketable unit
b) to protect — against rough handling, moisture, heat, pressure
c) to communicate – identification information, trade name
d) to market the product – Improve appearance, reduce the cost of
handling, facilitate inspection.
Page 10 of 12

e) Availability of packaging material easily and at cheap rate

Q. 23 4 x1 = 4
Principles of Landscape Gardening (Any Four)
a) Balance – aesthetically pleasing arrangement, maybe horizontal,
vertical and radial.
b) Proportion – relative size of various elements.
c) Perspective – arrangement of objects to draw the audience into visual
perception.
d) Emphasis – dominance and focus in the work created by artists.
e) Movement – The path eye follows through kinds of shape, forms,
lines.
f) Pattern – art elements in planned/random repetition to enhance
painting/sculpture.
g) Repetition – create unity within art work
h) Rhythm – to avoid the monotony, repetition of visual movement
i) Variety – differences in objects that add interest to visual image
j) Harmony – how all parts of the visual image relate to and complement
each other.
k) Unity – Harmony of whole composition
l) Contrast – occasional contrast to enhance the features of garden.

24 2 + 2= 4
(a) Fertilizer use is Inadequate and Imbalanced.
i. N : P2O5 : K2O use is wide

ii. Income level of farmers encourages imbalanced use of fertilizer
iii. Rise in global prices of fertilizer and their raw material
iv. Lack of knowledge of soil fertility/quality
v. Indiscriminate use of fertilizer to earn more profit from crop
production

(b) Advantages of INM
i. Restoration and sustenance of soil fertility and crop productivity
ii. Prevention of secondary and micronutrient deficiency
iii. Economising fertilizer use and increase in Nutrient use
efficiency/Low cost of cultivation
iv. Favourable effect of physical, chemical and biological health of
soils/improves soil health
Page 11 of 12

v. Quality of produce increases
vi. Reduced use of chemical fertilizer
vii. Improves the condition of global warming, etc

.

Page 12 of 12