InterviewSolution
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InterviewSolution
This section includes InterviewSolutions, each offering curated multiple-choice questions to sharpen your knowledge and support exam preparation. Choose a topic below to get started.
| 201. |
The bacterium capable of anaerobic `N_2` fixa-tions known asA. AzotobacterB. ClostridiumC. BacillusD. Rhizobium |
| Answer» Correct Answer - 2 | |
| 202. |
Which should be used for production of biothanol ?A. BrassicaB. Zea maysC. JatrophaD. Pongamia |
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Answer» Correct Answer - B Zea mays should be used for the production of bioethanol. |
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| 203. |
Aspergillus niger is sed in the manufacture ofA. citric acid and gluconic acidB. HCI to `HNO_3`C. fumaric acid to malic acidD. succinic and fumartic acid |
| Answer» Correct Answer - A | |
| 204. |
Which drugs help in stimulating muscles of utures during childbirth?A. ErgotB. Claviceps purpureaC. Cyclosporin-AD. Rennet |
| Answer» Correct Answer - A | |
| 205. |
Glucose fermentation by Yeast yieldsA. Ethanol `+CO_(2)`B. Ethanol `+H_2O`C. Methanol `+CO_2`D. `H_2O+CO_2` |
| Answer» Correct Answer - A | |
| 206. |
Yoghurt is produced with the help ofA. Lactobacillus bulgaricusB. Lactobacillus thermophilusC. Streptococcus thermophilusD. Both (1) and (3) |
| Answer» Correct Answer - 4 | |
| 207. |
Which one of the following helps in the absorption of phosphorus from soil by plants?A. AnabaenaB. GlomusC. RhizobiumD. Frankia |
| Answer» Correct Answer - 2 | |
| 208. |
Farmers have reported 50% higher yield of rice by using biofertilizerA. Azolla pinnataB. legume-rhizobium symbiosisC. cyanobacteriaD. mycorrhiza |
| Answer» Correct Answer - 1 | |
| 209. |
Farmers have reported have reported 50% higher yiels of Rice by using biofertilizerA. Azolla pinnataB. Legume-Rhizobium symbiosisC. GlomusD. Mycorrhiza |
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Answer» Correct Answer - A Farmers have reported 50% higher yield of Rice by using biofertilizer Azolla pinnnata. |
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| 210. |
Farmers have reported 50% higher yield of rice by using biofertilizerA. Rhizobium cultureB. CyanobacteriaC. MycorrhizaeD. Azolla pinnata |
| Answer» Correct Answer - 4 | |
| 211. |
Farmers have reported have reported 50% higher yiels of Rice by using biofertilizerA. CyanobacteriaB. Legume-Rhizobium symbiosisC. MycorrhizaD. Azolla pinnata |
| Answer» Correct Answer - 4 | |
| 212. |
Name any two cyanobacteria and explain how they serve as main sources of biofertilisers. |
| Answer» The two cyanobacteria which serve as biofertilisers are Nostoc and Anabaena. They possess heterocysts and fix atmospheric nitrogen into ammonia. The fixed form of nitrogen leaches out into the soil where it is absorbed by higher plants. In this way the cyanobacteria serve as main sources of biofertillisers. | |
| 213. |
The main sources of biofertilisers are (a) Bacteria (b) Cyanobacteria (c ) Fungi (d) protistsA. (a), (b), (c )B. (a), (b), (d)C. (b), (c ), (d)D. (a), (c ), (d) |
| Answer» Correct Answer - 1 | |
| 214. |
Name the sources of biofertillizers. |
| Answer» Correct Answer - The main sources of biofertillizers are bacteria, cyanobacteria and fungi. | |
| 215. |
Name the group of organisms and the substrate they act on to produce biogas. |
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Answer» Correct Answer - The group of organisms: Methanobacteria Substrate: Cattle dung. |
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| 216. |
Which antibiotic has bactericidal effectA. ErythromycinB. PenicillinC. StreptomycinD. Chloramphenicol |
| Answer» Correct Answer - B | |
| 217. |
Sir Alexander Flemming extracted penicillium fromA. Penicillium citrinumB. Penicillium naatumC. Pencicillium chrysogenumD. Bacillus brevis |
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Answer» Correct Answer - B First antibiotic pencillin from blue -green fongus by Propioni bacteria notatum in ager-ager medium, discovered by Sir Alexander Flemming in 1928. |
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| 218. |
Some blue-green alge are useed as bioferilisers |
| Answer» Correct Answer - D | |
| 219. |
Which of the following is not an antibioticA. GriseofulvinB. CephalosporinC. Cirtic acidD. Streptomycin |
| Answer» Correct Answer - C | |
| 220. |
Cheese and Yoghurt are porduct of the porcessA. DistillationB. PasterurizationC. DehyxdrationD. |
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Answer» Correct Answer - C Cheese and yoghurt is nutritive product of milk which is formed by fermentation process. |
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| 221. |
One of the earliest alcoholic beverage ob- tained by fermentation is probablyA. country made vinegarB. fermented milkC. fermented honeyD. beer |
| Answer» Correct Answer - 3 | |
| 222. |
During alcoholic fermentation, conversion of sugar into alcohol is due to direct action ofA. temperatureB. pHC. concentreate of sugar solutionD. zymase enzyme |
| Answer» Correct Answer - D | |
| 223. |
Conversion of sugar into alcohol during fermentation is dueA. TemperatureB. Micro-organismsC. Concentration of sugar solutionD. Zymase |
| Answer» Correct Answer - D | |
| 224. |
Lactobacillus mediated conversion of milk to curd results because of:A. coagulation and partial digestion of milk fatsB. coagulation and partial digestion of milk proteinsC. coagulation of milk proteins and complete digestion of milk fatsD. coagulation of milk fats and complete digestion of milk protein |
| Answer» Correct Answer - B | |
| 225. |
Lactobacillus mediated conversion of milk to curd results because of:A. Coagulation and partialdigestion of milk fatsB. Coagulation and partial digestion of milk proteinsC. Coagulation of milk proteins and complete digestion of milk fatsD. Coagulation of milk proteins and complete digestin of milk proteins |
| Answer» Correct Answer - B | |
| 226. |
Lactobacillus meidated conversion and of molk to curd results becaouse ofA. Congulation and partial digestion of milk fatsB. Congulation and partial digestion of milk proteinsC. Congulation of milk proteisn and compete digestion of milk factsD. Congulation of milk , fats adn complete digestion milk protein |
| Answer» Correct Answer - D | |
| 227. |
Select the correct option: `{:((A),"Propionibacterium",(i),"Citric acid"),((B),"Trichoderma polysporum",(ii), "Roquefort cheese"),((C) ,"Aspergillus niger",(iii),"Swiss cheese"),((D),"Fungi",(iv),"Cyclosporin A"):}`A. `{:("(A)",(B),(C),(D)),("(iv)","(i)","(ii)","(iii)"):}`B. `{:("(A)",(B),(C),(D)),("(iii)","(i)","(iv)","(ii)"):}`C. `{:("(A)",(B),(C),(D)),("(iii)","(ii)","(iv)","(i)"):}`D. `{:("(A)",(B),(C),(D)),("(iii)","(iv)","(i)","(ii)"):}` |
| Answer» Correct Answer - D | |
| 228. |
A good producer of citric acid is :A. ClostridiumB. AspergillusC. PseudomonasD. Saccharomyces |
| Answer» Correct Answer - B | |
| 229. |
Commercial source of manufacture of citric acid isA. Citus fruitB. AspergillusC. PenicilliumD. bacteria |
| Answer» Correct Answer - C | |
| 230. |
Citric acid is produced byA. RhizopusB. MucorC. AspergillusD. Saccharomyces |
| Answer» Correct Answer - C | |
| 231. |
Lactobacillus mediated conversion of milk to curd results because of:A. Coagulation and partial digestion of milk fatsB. Coagulation and partial digestion of milk proteinsC. Coagulation of milk proteins and complete digestion of milk fatsD. Coagulation of milk fats and complete digestion of proteins |
| Answer» Correct Answer - B | |
| 232. |
Conversion of sugar into alcohol during fermentation is dueA. MicroorganismsB. ZymaseC. Raised temperatureD. Decomposition of sugar |
| Answer» Correct Answer - B | |
| 233. |
Citric acid find applications inA. ink makingB. printingC. soft drinksD. All of the these |
| Answer» Correct Answer - C | |
| 234. |
Conversion of monomers to organic acid is calledA. acidogenesisB. methanogenesisC. sewage treatmentD. deconposition |
| Answer» Correct Answer - A | |
| 235. |
Which of the following species does not have the ability to fix atmospheric nitrogen?A. AnobaenaB. AzotobacterC. NostocD. Spirogyra |
| Answer» Correct Answer - D | |
| 236. |
The most important property of yeast isA. distillationB. fermentationC. oxidationD. All of these |
| Answer» Correct Answer - B | |
| 237. |
Yeast is important source ofA. vitamin CB. riboflavinC. sugarsD. proteins |
| Answer» Correct Answer - 2 | |
| 238. |
Yeast in an important source ofA. Vitamin CB. Vitamin BC. Vitamin AD. Vitamin D |
| Answer» Correct Answer - B | |
| 239. |
Germinating barley seeds are emploved in the preparation ofA. beerB. wineC. cheeseD. lactic acid |
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Answer» Correct Answer - A Beer is brewed from barley grain which has been partially germinated to convert its strach store to sugurs, such as maltose, a process known as malting . Gibberellins are used to speed up this process. |
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| 240. |
Which is used for preparing alcohol?A. PenicilliumB. AcetobacterC. LactobacillusD. Saccharomyces |
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Answer» Correct Answer - D Two commonly used species of yeast for preparing alcohol are Saccharomyces cerevisiae and Saccharomyces carlsbergensis. The latter is used to make lager. |
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| 241. |
Which one of the following is an example of carrying out biological control of pests/diseases using microbesA. Trichoderma against certain plant pathogensB. Bt cotton to increase cotton yieldC. Lady bird beetle against aphids in MustardD. Nucleopolyhedrovirus against white rust of Brassica |
| Answer» Correct Answer - A | |
| 242. |
Which one of the following is an example of carrying out biological control of pests/diseases using microbesA. Bt-cotton to increase cotton yieldB. Lady bird beetle against aphids in mustardC. Trichoderma sp. against certain plant pathogensD. Nucleopolyhedrovirus agains white rust in Brassica |
| Answer» Correct Answer - 1 | |
| 243. |
Yeast are economically important because these:A. are used in tobacco and tea factoriesB. are used in bakeries and breweriesC. spread diseases in animalsD. spread diseases in plants |
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Answer» Correct Answer - B Yeasts, used in baking , brewing etc., induce alcoholic fermentation. |
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| 244. |
The microbe Pseudomonas denitrificans produces VitaminA. KB. DC. `B_(2)`D. `B_(12)` |
| Answer» Correct Answer - D | |
| 245. |
Assertion : Toddy becomes unpalabtable after 24 hours. Reason : The fermentation of toddy is continued by naturally occuring yeasts.A. If both assertion and reason are true and reason is the correct explanation of assertionB. If both assertion and reason are true but reason is not the correct explanation of assertionC. If assertion is true but reason is falseD. If both assertion and reason are false |
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Answer» Correct Answer - A Toddy is a traditional drink of some parts of South India which is made by fermentation of sap of palms. Toddy left for few hours undergoes fermentation with the help of naturally occurring yeast to form bevarge containing about `6%` alcohol. But after about 24 hours toddy becomes unpalatable because fermentation is carried on. Now. it can be used for production of vinegar. |
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| 246. |
Biological control of agricultural pests, unlike chemical controls isA. very expensiveB. pollutingC. self - perpetuatingD. toxic |
| Answer» Correct Answer - C | |
| 247. |
BOD refers to:A. oxygen required for bacteria to grow in 1 L of effluentB. the amount of oxygen consumed if all the organic matter in 1000 mL or water were oxidised by bacteriaC. the amount of oxygen released if all the organic matter in 1000 mL of waer were oxidesed by bacteriaD. the amount of oxygen released when all the organic matter was consumed by bacteria in ! L of water |
| Answer» Correct Answer - B | |
| 248. |
Bread dough rises because of the action ofA. cyanobacteriaB. mycoplasmaC. bacteriaD. Yeast |
| Answer» Correct Answer - D | |
| 249. |
The microbe used for making bread isA. Saccharomyces cervisiaeB. Saccharomyces ellipsoidensC. Saccharomyces pireformisD. Saccharomyces sake |
| Answer» Correct Answer - A | |
| 250. |
Yeasts are economically important because theyA. spead plany diseasesB. spread animal diseasesC. are used in tea and tobacco industryD. are used in wine and banking industry |
| Answer» Correct Answer - D | |