1. Animal Science
Dr. MD. SHOHIDULLAH MIAH (Ph.D. on Biotechnology from Malaysia)
JSPS Post-Doctoral Fellow at JAPAN (Biomass Conversion into Bioenergy).
Post-Doctoral Researcher (Center of Excellence on Green and Energy
Revolution Program), Nagaoka University of Technology, JAPAN
Dr. Md. Shohidullah Miah
Faculty & Director
College of Agricultural Sciences
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2. Proximate Principles of Feeds
Crude Protein:
Crude protein is estimated from the
feeds and fodders nitrogen content
by multiplying with the factor of 6.25.
In protein N contain about 16%
 Oil cakes are rich in crude protein
Similarly, fish meal, meat meal, frog
meal and blood meals are high in
crude protein.
2

3.  Proteins are required for the
maintenance of Growth, Milk and
Egg production for the animals.
Estimation of Crude protein:
The crude protein is estimated by
multiplying the percentage of
nitrogen by a factor 6.25. The N
content in any sample is determined
3

4. .Crude Fibre:
Crude fibre is the fraction of the total
Carbohydrates which is not digested
after successive boiling with dilute acid
and dilute alkali. Crude fibre consists of
cellulose, hemicelluloses, pentosans
and small fractions of lignin.
Crude fibre fraction represents the
undigestable or less digestable
fraction of the carbohydrates.
4

5. Ash:
Ash is the inorganic residue which
is estimated after the sample is
burned at 550-600°C.
5

6. Animal Nutrition
The major animal Nutrition are:
a). Carbohydrates
b). Proteins &
c). Lipids
For animal nutrition, we need to
study the Biochemistry.
6

7. Carbohydrates
Carbohydrates are important sources of
energy for the animals. Most of the
energy for the metabolic activities of the
cells in all organisms is derived from the
oxidation of carbohydrates.
The terms of CHD originally indicates the
Carbon and hydrogen ratio is 2:1.
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8. Classification of Crabohydrates:
The CHD are usually divided into three
main groups:
a). Monosaccharids
b). Disaccharids or oligosaccharids
c). Polysaccharids
a). Monosaccharids: The simplest
sugars are the Monosaccharids.Such
as Glucose, Mannose etc.
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9. Disaccharids or Oligosaccharids:
Oligosaccharids are compound of
sugars that contains two simple sugar
molecules. Example: Maltose,
Cellobiose etc
Polysaccharids:
Polysaccharids are compound of
sugars that contains large number of
monosaccharids.Such as polymers of
glucose, fructose and Xylose
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10. Cellulose: Cellulose forms the major
skeletal Material in plants.
Hemicelluloses: Water insoluble
compounds extractable from plant cells with
4 to 5% sodium hydroxide solution.
Pectin: Pectin is important jelling agent. It is
a polysaccharide of α D-galacturonic acid.
Agar-Agar is a polysaccharide containing
D-glactose
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11. Chitin: It is a major constituent of the
exoskeleton of insects and crustacea. It
is a polysaccharide closely related to
cellulose.
Starch: It is the most important storage
form of Carbohydrate in the plant
kingdom
Amylose: Straight chain
polysaccharide called amylose
Amylopectin: Branched chain
polysacchride called amylopectin.
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12. Glycogen: Glycogen is the storage
form of Carbohydrate in animals and
is aften called is animal starch.
Glycogen is stored in the liver and
muscles of animal.
Lignin: Lignin is a high molecular
weight polymer containing carbon,
hydrogen, and oxygen. In the plants
it is closely asociated with cellulose.
Wood is composed mainly of
mixture of lignin and cellulose.
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13. Lipid: The lipids are a group of
organic substances which are
insoluble in water but soluble in
organic solvent, like ether, benzene,
chloroform and carbon disulphide.
In the proximate analysis of feed and
feeders they are present in the ether
extract fraction.
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14. 14

15. Saturated Fatty Acids
Unsaturated Fatty Acids
Butyric Acid (Butanoic acid)
Oleic Acid
Caproic Acid (Hexanoic acids) Lenoleic Acid
Palmitic Acid
Linolenic Acid
Stearic Acid
Eleostearic Acid
Arachidic Acid
Arachidonic Acid
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16. Oils: True fats if it is liquid at
ordinary temperature are called oil
are constituents of both plant and
animals and important sources of
stored energy.
Three fatty acids, viz., Linoleic,
linolenic and Arachidonic acids are
considered to be essential for farm
animals.
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17. Waxes: Waxes are simple lipids
consisting of fatty acids combined
with monohydric alcohol of high
molecular weight. They are found in
numerous reaction in plants,
animals and micro-organisms.
Waxes contain the same fatty acids
as are found in fats.
.
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18. Phospholipids: Biological point of view,
phospholipids are the most important of the
lipids since they are present in all the living
cells and essential for their proper
functioning.
The Phospholopids contain N and P in
addition to carbon, hydrogen and oxygen.
Among the many vital functions regulation of
plant and animal cell permeability,
participation in the transport and metabolism
of synthesized and dietary fats and role in
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blood coagulation are important

19. Glycolipids: It also called Cerebroglactosides, because of their presence
in the brain tissue.
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20. Proteins: Proteins are complex organic
compounds of a high molecular weight. They
contain carbon, hydrogen, oxygen, nitrogen
and often sulphur.
The elementary composition of most proteins
is very similar. N content in protein is about
16%. N is estimated by using Kjeldahl
methods.
The nitrogen compounds are found in the cell
protoplasm; cell nucleus contains proteins
(nucleoproteins) which are intimately
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asssociated with cell division and heredity.

21. Proteins:
In addition plants, animals and
microorganisms produce extra cellular
enzymes which split complex dietary
proteins, lipid and Carbohydrates to simple
diffusible nutrients which are absorbed by the
cell and utilized within the cells.
Proteins are major component of blood,
muscles and connective tissue in animals .
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22. AMINO ACIDS:
The fundamental structural unit of proteins is
the amino acid so that proteins are polymers
of monomers called Amino Acids.
Proteins can be hydrolyzed to its constituent
amino acids by refluxing with 6 N HCl for 2024 h.
Proteins can also be hydrolyzed by boiling in
alkali [2 N NaOH ].
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23. AMINO ACIDS STRUCTURAL
FORMULA:
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24. AMINO ACIDS STRUCTURAL
FORMULA:
I) Carboxyl group: > COOH
ii). Amino group > NH2
Essential and Non-essential Amino Acids:
Amino acids are required by the animal body
for performing various physiological function .
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25. Essential Amino Acids:
Essential amino acids are those which body
can not synthesize and they are required to
be supplied in the diets so they are dietary
essential.
On the other hand there are amino acids
which the body can synthesize through
transpiration.
Essential amino acids can be remembered by
the name of a person `A.V. HILL M.P.T.T. 25

26. Essential Amino acids
Non essential Amino acids
Arginine
Valine
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Glycine
Alanine
Serine
Cystine
Tyrosine
Asparatic acid
Glutamic acid
Proline
Hydroxy proline
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27. Essential Amino Acids:
Essential amino acids to be supplied in the
diet.
Essential amino acids digested in the lower
gastro-intestinal tract.
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28. Minerals and Vitamins for Animal Nutrition :
Minerals: (Macro-Elements)
i) Calcium (Ca)
ii). Phosphorus (P)
iii). Magnesium (Mg)
iv). Sodium (Na)
v). Potassium (k)
vi). Chlorine (Cl)
Minerals: (Micro-Elements)
i) Iron (Fe), ii). Copper (Cu)
iii). Cobalt, iv). Iodine (I)
v). Manganese (Mn), vi). Zinc (Zn) vii).
Molybdenum, viii). Fluorine ix). Chromium 28

29. Vitamins
Vitamins are usually defined as organic
compound which are required in small
amounts for the maintenance and
normal growth of animal life
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30. Digestion, Absorption and metabolism
of Nutrients:
Digestive System, series of connected organs
whose purpose is to break down, or digest, the food
from complex molecules into smaller or simple form.
The simple molecules that can be absorbed into the
bloodstream. The simple molecules travel through
the bloodstream to all of the body's cells, which use
them for growth, repair, and energy . The digestive
system of most animals consists mainly of a long,
continuous tube called the alimentary canal, or
digestive tract
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31. Digestive tract: The digestive system
of most animals consists mainly of a long,
continuous tube called the alimentary canal,
or digestive tract.
Digestion generally involves two phases: a
mechanical phase and a chemical phase
In the mechanical phase, teeth or other structures
physically break down large pieces of food into
smaller pieces.
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32. Chemical Phase of digestion:
In the chemical phase, digestive chemicals called
enzymes break apart individual molecules of food to
yield molecules that can be absorbed and
distributed throughout the body. These enzymes are
secreted (produced and released) by glands in the
body.
Most digestive organs are part of the alimentary
canal. However, two accessory digestive organs, the
liver and pancreas, are located outside the
alimentary canal. These organs contribute to
chemical digestion by releasing digestive juices into
the canal through tubes called ducts.
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33. Digestive System, Bovine Cow
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34.  The Feed Stuffs are:
 Protein, Fats, Carbohydrates, Water,
Minerals and Vitamin.
 Very few of these can pass directly from
the intestine wall.
The passage of digested nutrients through
the mucous membrane.
 The end product of the body is termed as
metabolism.
 The digestion of feed-stuff is carried by
enzymatic and microbial.
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35.  The Feed Suffs are:
 Protein, Fats, Carbohydrates, Water,
Minerals and Vitamin.
Very few of these can pass directly from the
intestine wall.
The passage of digested nutrients through
the mucoas membrane.
 The end product of the body is termed as
metabolism.
 The digestion of feed-stuff is carried by
enzymatic and microbial.
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39. 39

40. 40

41. Digestion
Purpose: reduce feed particles in to smaller
molecules that can be absorbed into the
blood
• Mechanical breakdown of food
– chewing
• Chemical breakdown of food
– HCl in the stomach
– enzymes
• Contractions of digestive tract
41

42. Animals are Classified by the
types of food they ingest
• Carnivore - animal products
– Dogs, Cats
• Herbivore - plant products
– Cattle, Sheep, Goats, Horses
• Omnivore - combination of plant and animal
products
– humans, pigs
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43. Animals are also classified based on
stomach
• Monogastrics or non-ruminants
• Ruminants
Monogastric – one or simple stomach structure
Mostly carnivores and omnivores
» Very simple: Dog
» horse, rabbit or rat
Ruminant - 4 compartment stomach
herbivores
» cattle, sheep, goats
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44. Enzymes of the Digestive Tract
Enzyme
Amylase
Sucrase
Lactase
Substrate
Product
Starch
Dextrin,
Disaccharides
Sucrose
glucose
Lactose Glucose
galactose
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45. Enzyme
Lipase
Substrate
Lipids
Product
Fatty acids
glycerides
Chymotrypsin Peptides Amino Acid
Peptides
Trypsin
Protein
polypeptide
Pepsin
Protein
polypeptide
Peptidase
Peptides
amino acid
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46. The digestion of feed-stuffs is carried out by
two means namely, enzymatic and microbial.
The enzymatic digestion is carried out by the
enzymes secreted into the lumen of the
gastro- intestinal tract by the various gland.
The microbial digestion of food, also
enzymatic, is brought about by enzymes
secreted by bacteria, protozoa and fungi
present in the gastro-intestinal tract.
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47.  What is Liver:
i). The liver is one of the largest organs in the body.
Ii). Its main function is the formation of Bile.
Iii). Bile is a fluid formed in the Liver
iv). After secretion of bile, Carbohydrate
convert into glycogen and surplus CHD
are built into fat.
v). Bile looks green sticky fluid containing
important substances for digestion.
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48.  Digestive Enzymes:
Large number of enzymes are secreted in the
various parts of the alimentary tract which
breakdown the nutrients present in the feedstuff into component units.
There are three groups of enzymes which are
secreted by the digestive tract vizCarbohydrases, Proteases and lipases.
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49.  The proteolytic enzymes hydrolyse the
peptide linkage.
There are number of enzymes in this group like
pepsin, trypsin, chymotrypsin,
carboxypeptidase, aminopeptidases and
dipeptidases.
These enzymes hydrolyse proteins and certain
peptides to amino acids.
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50. 
The lipases breakdown the fats into
fatty acids and glycerol.
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51.  Digestion:
In the mouth the digestion is mainly
mechanical, that food is broken down into
smaller particles and mixed with saliva which
acts as a lubricant.
Saliva contain alfa-amylase which is unable
to breakdown the starch in the mouth.
There it is mixed with gastric juice, secreted
by the gastric glands. It contains hydrochloric
acid, water, mucus and pepsinogen.
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52.  Pancreatic:
The pancreatic juice, secreted by the
pancreas, contains Alfa-amylase, lipase,
trypsinogen, and inorganic salts like sodium
carbonate.
 The pancreas is stimulated by many factors
to secrete its juice.
Secrotin, a hormone, which stimulates the
secretion of pancreatic juice.
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53.  Most of the nutrients are absorbed from
the small intestine in all the animals.
.
A part of the feed – stuff namely, cellulose,
hemicelluloses and lignin which can not be
hydrolyzed efficiently by the monogastric
animals passes through the large intestine
which secrets only mucous and no
enzymes.
53

54.  CHD Digestion:
Major portion of the ruminant`s diet consists of
polysaccharids or structural CHD like cellulose,
hemicellulose and other CHD which can not hydrolyze by
the enzyme
About 70-75% of the digestable organic matter digested
by the rumen microorganisms.
Soluble CHD are rapidly fermented.
Lignin digested by the enzyme which secreted by the
microorganisms.
Fermentation of CHD by the bacteria produced gases
CH4 and CO2. CH4 contents 30-40%. CH4 formed 4.5
per 100g CHD
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55. Cellulose Digester
Closrtridium
Ruminococci
Starch
Clostridium
Streptococcus
Hemicellulose
Eubacterium
Ruminococcus
Sugar Fermenting
Bacteria
Lactobacollus
Methanogenic Bacteria
Methanobacterium
Proteolytic bacteria
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56. Metabolism: The hydrolysed products of
digestion are absorbed through the alimentary
tract into the blood stream is called
Metabolism.
Metabolisms of CHD
1 g of glucose produce 686 Kcal heat and
produce CO2 and H2O
C6H12O6 + 6O2 ..+ 6 CO2 + 6H2O + 686 Kcal
There are 3 kinds of pathways in the metabolism.
i). Glycolysis
ii). Citric acids (Kreb`s ) cycle
iii). Pentose Phosphate pathways.
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57. Glycolysis:
In this process glycogen, glucose and other
monosaccharides are broken down to pyruvic
acid and lactic acid in the absence of O2 is the
glycogen.
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58. In the large intestine (caecum and colon) there
is microbial activity.
The proteolytic bacteria attack the undigested
proteins of the food.
Gizzard: which has a function of grinding the
food. Food passes to small intestine and then
large intestine. The function of the pancreatic
juice, small intestine and large intestine are the
same as described earlier.
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59. Digestive system of poultry
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61. 61

62. Composition of the blood
1. Blood cell:
i) solid portion of the blood is called blood cells.
ii) Solid portion of the bound is about 40%
2. Blood plasma:
i) Liquid portion of the blood it is the plasma blood.
ii) Blood plasma contains about 60%
3. Total amount of the blood 5 – 8% of the body.
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63. Function of blood circulation
• Carry out the O2 from lunch to tissue
•
•
•
Remove CO2 and other waste materials from the tissue
Carry the food materials from digestive tractto tissue.
Keep the water content of the body stable
Three kinds of blood cell:
i) Red blood corpuscles(RBC)
ii) White blood corpuscles (WBC)
iii) Platelets
Function of Red blood corpuscles (RBC)
i) RBC is the largest part of the solid portion of the blood.
ii) Incase of cow blood there are approximately 6 million /mm
iii) RBC is the soft cell, elustic, and it contains red pigment and
hemoglobin
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64.  RBC is very important substance because it carry
CO2 and O2 In the blood stream between the tissue
and the lungs.
 A very important part of hemoglobin is iron and if
this is shortage the blood can not carry out its
functions properly. This condition is known as
“Anaemia”.
 Production of cells is a continuous process is
called “Spleen”. Normally 1milion cells destroyed in
every 1 second.
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65. 2. White blood corpuseles (WBC)
i) In the WBC, no hemoglobin. This is the reason
the WBC is the colorless
ii) In generally the WBC has been classified into
two group such as,
a) Lymphocytes
b) Leucocytes
iii) WBC protect the body against the bacteria.
iv) WBC cells can move around the body and able
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to destroy the toxic bacteria.

66. 3.Platelets
i) Platelets cells are also colorless.
ii) It looks irregular shaped cells
iii) They are roughly about 1/7th of the size of RBC.
iv) They are fewer in number
v) They help in blood clotting
Blood plasma
i) Liquid portion of the blood is called blood
plasma.
Blood clotting
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67.  Blood Plasma:
Blood plasma is the liquid portion of the
blood
BP looks straw-colored, thick fluid
BP contains 91% water, with many organic
and inorganic substances dissolved in.
 One of this substances is called Fibrinogen
which is helpful for blood clotting
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68. 

Liquid portion of the blood also
called serum
 In the serum contains antibodies
 Another liquid which is derived
from BP is called Lymph
 The functions of Lymph is to
protect disease
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69.  Blood Clotting:
If a large amount of blood is lost at one
time and it can not be replaced rapidly
enough and the animal will die.
 Therefore it is important to release
from loss of blood from wounds and
injuries is stopped relatively quickly.
 The blood forming a solid mass on the
surface of the skin, a process known as
clotting.
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70. Four substances are necessary for
clotting:
a). Prothrombin
b). Thromboplastin
C). Calcium
D). Fibrnogen
Thromboplastin is releases from
the damaged tissue and from the
damaged platelets
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71. The Thromboplastin acts on
Prothrombin, provided sufficient
calcium
Afterwards turns it into an active
form called Thrombin
This active thrombin turn into
fibrinogen in the plasma to give
fibrin which is the substances
composing the fibrous network of
the clot
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72. Thromboplastin
Acts on
Prothrombin,
Produce
calcium
Turn into active form
Thrombin
Turn into active form
Fibrinogen
Release Fibrin helps to
Blood Clotting
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74. Normally blood does not clot while it is in
the body, because there is not enough free
thromboplastin until tissue and cells are
damaged
If anybody die due to serious blood
injured condition, this situation is called
Haemophilia
Some drugs or poisons will prevent
clotting and these are known as Anticoagulation
Haemorrahge-means bleeding
Anaemia-means lack of blood
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75. Blood Circulation:
The blood circulation round the body in a
closed system consisting of the heart, which
is the pump and a network of tubes known as
the blood vessel.
The heart is a four-Chambered organ
with very strong walls of cardiac muscle
 Blood leaves from the heart by Arteries
Blood return to the heart by Veins
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78. What Is the Heart?
Heart is a muscular organ that acts
like a pump to continuously send blood throughout
your body.
Heart is at the center of circulatory system.
This system consists of a
network of blood vessels, such as arteries, veins,
and capillaries. These blood vessels carry
blood to and from all areas of the body.
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79. Four division of the heart:
a).Right and left Auricles.
b). Right and left Ventricles.
 The heart is surrounded by a
membrane called the pericardium
Blood passes from auricles to
ventricles
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80. Four division of the heart:
a).Right and left Auricles.
b). Right and left Ventricles.
 The heart is surrounded by a
membrane called the pericardium
Blood passes from auricles to
ventricles
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