E.—la.

5. Describe the structure of the walls of the stomach, and explain what changes take place in the food while it is in the stomach. 6. Describe the appearance and structure of the lungs of a sheep, or of any other mammal that you have examined. 7. What- are the differences between muscle and tendon, and between bone and cartilage ? 8. What is the normal temperature of the body ? How would you ascertain it, and how is it maintained and regulated ?

Physiology, and the Structure of the Body. — For Civil Service Senior. Time allowed : Three hours. [Illustrate your answers wherever possible by diagrams.] 1. Draw a diagram showing the structures exposed in a section through the thickest part of the forearm, arranging them as nearly as possible in their proper relative positions. 2. Describe the position and the structure of the pancreas. State what you know of the pancreatic juice and the part it plays in digestion. 3. Sketch and describe a transverse section through the spinal cord of any mammal, and state what you know of the paths of the motor and of the sensory fibres in the cord. 4. Describe a typical animal cell, and explain the changes that take place when it undergoes indirect division. 5. Explain how you would obtain and mount for the microscope — (a) areolar connective tissue; (b) striated muscle; (c) blood. Describe briefly the appearance of each under the microscope. 6. Explain carefully how you would dissect the heart of a sheep so as to demonstrate the connection of its various chambers with the great blood-vessels. 7. Describe fully the liver of any mammal that you have examined. What do you know of the composition and function of the bile ? 8. What is the coagulation of blood ? Under what conditions does it occur ? Describe any experiments that you could make bearing on the question.

Domestic Economy and Laws of Health. — For Glass E. Time allowed : Three hours. 1. What do you know of small-pox and of the precautions that are taken to prevent the introduction of it into New Zealand ? 2. Enumerate and compare the various ways of cooking potatoes. 3. How would you cook and serve corned beef? Explain how you would make and cook a suet dumpling. 4. Classify the principal articles of diet, indicating the principle on which your classification is based. State what you know of the digestion of a typical example of each class. 5. What do you consider to be the best method of heating a schoolroom ? Give reasons for your answer. 6. Briefly outline a lesson to the Fourth Standard on the importance of ventilation. 7. Compare woollen, cotton, and linen clothing in respect of their conductivity to heat and their hygroscopic characters. 8. Explain what is meant by (a) surface wells, (b) deep wells, and (c) artesian wells, and describe the geological conditions necessary for the formation of artesian wells.

Hygiene. — For Civil Service Senior. Time allowed : Three hours. 1. Explain the terms " mean duration of life " and " expectation of life," and show how they are calculated. What are their respective values as tests of the health of a nation ? 2. What do you know of smallpox? What precautions are taken to prevent the introduction of it into New Zealand ? Discuss the arguments generally used by antivaccinationists. 3. Explain the principles of house drainage. What is a " trap " ? In what various ways may siphonage of a water trap take place, and how may it be prevented ? 4. What are the objects to be aimed at in the disposal of the dead? Discuss the arguments for and against cremation. 5. Describe a method of ventilating an ordinary sitting-room. Describe and discuss the value of (a) Sherringham's valve and (b) Tobin's tubes. 6. What are the carbo-hydrates ? Classify them, and discuss their value as foods. 7. What are the effects of exercise on (a) the lungs and (b) the heart, and what are the dangers of injudicious exercise ? 8. What is the composition of ordinary coal gas, and what impurities does the gas flame add to the air of rooms ? What are the advantages of the Welsbach incandescent burners ?

Elementary Knowledge of Agriculture. — For Glass E. Time allowed : Three hours. 1. It is stated that no seed could be obtained from the annual red clover (Trifolvum pratense) in New Zealand before the introduction of the humble bee. Give a full explanation of this fact. 2. State any peculiarities you have noticed in the foliage of forage plants growing in very shady situations; also in the foliage of turnips affected by insect blight. Account fully for these peculiarities.

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