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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.
| 251. |
The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, becauseA. yeast is soft and flour also becomes softB. yeast produces acetic acid and alcohol, which gives softness to the breadC. evolution of `CO_(2)` makes the bread spongyD. yeast produces benzoic acid |
| Answer» Correct Answer - C | |
| 252. |
The puffed-up appearance of dough is due to production of |
| Answer» Correct Answer - `CO_(2)` gas | |
| 253. |
Match the column |
| Answer» Correct Answer - 1-d, 2-c, 3-b, 4-a | |
| 254. |
The dough which is used for making bread is fermented by which microbe? |
| Answer» Correct Answer - Saccharomyces cerevisiae | |
| 255. |
Which traditional drink in some part of southern India is made by fermenting sap of palms? |
| Answer» Correct Answer - Toddy | |
| 256. |
Choose the correct statemets. I. Toddy, the traditional drink from South India is made by fermenting sap from Caryota urens. II. Waksman and Albert discovered lactic acid. III. The term antibiotic was given by Waksman, IV. Frankia is the symbiont for non- leguminous trees and shrubs.A. III and IVB. I, II, III and IVC. II and IVD. I, III and IV |
| Answer» Correct Answer - D | |
| 257. |
Which one of the following combinations of organisms are responsible for the formation and flavour of yoghurt gtA. Lactobacillus bulgaricus and streptococcus thermophilusB. Rhizobium melioti and AztobactorC. Bacillus subtillis and Escherichia coliD. Bacillus megathermus and Xanthomonas species |
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Answer» Correct Answer - A Yoghut (yogurt) is produced by curdling milk with the help of Streptococcus thermophillus and Lactobacillus bulgaricus. The temperature is maintained at about `45^(@)C (40^(@) - 60^(@)C)` for four hours. It has a flavour of lactic acid and acetaldehyde. |
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| 258. |
The fermenting agent of dosa and idli isA. Saccharomyces cerevisiaeB. Leuconostoc mesenteroidesC. Streptococcus faecalisD. Both B and C |
| Answer» Correct Answer - D | |
| 259. |
Which of the following options contains the end products formed during anaerobic respiration in yeast?A. `H_(2)O, CO_(2)` and energyB. `H_(2)S, C_(6)H_(12)O_(6)` and energyC. `CO_(2),C_(2)H_(5)OH` and energyD. `H_(2)O` and `CO_(2)` |
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Answer» Correct Answer - C Anaerobi respiration in yeast results in the production of ethyl alcohol, carbon dioxide and energy. `C_(6)H_(12)O_(6) overset("Zymase")underset("complex")rarr underset("Ethyl alcohol")(2C_(2)H_(5)OH) +2CO_(2) +` Energy |
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| 260. |
Which of the following food items is produced by the fermenting activity of microbes? A. ldli B. Dosa C. Toddy D. CheeseA. A and CB. C and DC. A,B and CD. A,B,C and D |
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Answer» Correct Answer - D Cheese is one of the oldest milk products prepared with the help of microbes. The curd is separated from liquid part or whey to form cheese. Dosa, Upma and ldli are fermented preparation of rice and black gram. The two are allowed to ferment for 3-12 hours with air borne Leuconostoc ans Streptococcus species of bacteria. Toddy is a traditional drink of some parts of South India whic is made by fermentation of sap of palms. |
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| 261. |
Assertion: Cheese is one of the oldestfood items in which microbes ere used. Reason: Different varieties of cheese are known by their charateristic texture, flavour and taste, the specificity coming from the microbes wer used.A. If both Assertion & Reason are true and the reason is the correct explanation of the assertion, then mark (1)B. If both Assertion & Reason are true but the reason is not the correct explanation of the assertion, then mark (2).C. If Assertion is true statement but Reaosn is false, then mark (3).D. If both Assertion and Reason are false statements, then mark (4). |
| Answer» Correct Answer - 2 | |
| 262. |
Assertion: Cheese is one of the oldestfood items in which microbes ere used. Reason: Different varieties of cheese are known by their charateristic texture, flavour and taste, the specificity coming from the microbes wer used.A. If both assertion and reason are trueand the reason is the correct explanation of the assrertion.B. If both assertion and reason are true but reason is not the correct explanation of the assertion.C. If assertion istrue but reason is false.D. If both assertion and reason are false. |
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Answer» Correct Answer - B `*` Cheese is one of the oldest food items in which microbes were used. `*` Different varieties of cheee are known by their characteristic texture, flavour and taste, the specificity coming from the microbes were used. |
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| 263. |
(A) : Cheese is one of the oldest food items. (R) : It is prepared by the coagulation of casein.A. If both (A) and (R) are true and (R) is the correct explanation of (A).B. If both (A) and (R) are true but (R) is not the correct explanation of (A).C. If (A) is true but (R) is false.D. If both (A) and (R) are false. |
| Answer» Correct Answer - B | |
| 264. |
Partially degraded concentrate of milk fat and casein is calledA. Sour creamB. YoghurtC. CheeseD. Bread |
| Answer» Correct Answer - C | |
| 265. |
Biochemical Oxygen Demand (BOD) may not be a good index for pollution for water bodies receiving effluents fromA. domestic sewageB. daoru omdistryC. petroleum industryD. sugar industry |
| Answer» Correct Answer - C | |
| 266. |
Which of the following is widely used as a successful biofertiliser in Indian rice fields ?A. RhizobiumB. Acacia arabicaC. Acalypha indicaD. Azolla pinnata |
| Answer» Correct Answer - D | |
| 267. |
In paddy fields, _____ serves as an important biofertiliser.A. RhizobiumB. BGAC. GlomusD. Frankia |
| Answer» Correct Answer - 2 | |
| 268. |
Identify the colonies labelled as A and B. A. A-Fungal, B-BacterialB. A-Bacterial, B-FungalC. A-Algal, B-ViralD. A-Fungal, B-Algal |
| Answer» Correct Answer - 2 | |
| 269. |
Which of the following is used as a bioweapon ?A. Bacillus anthracisB. Botulinum toxinC. Bacillus thuringiensisD. Small pox |
| Answer» Correct Answer - C | |
| 270. |
Axenic culture is best defined as:A. Cell culture free from other microorganismsB. Cell culture free from microorganismsC. Cell culture of insectivorous plantD. Cell culture |
| Answer» Correct Answer - A | |
| 271. |
Define biofertillisers. Give examples of any two free-living nitrogen fixing microorganisms. |
| Answer» Biofertillisers are the micro organisms employed to bring about soil nutrient enrichment, maximize the ecological benefits and minimize the environmental hazards. The two free-living nitrogen-fixing microorganisms are- (i) Azotobacter and (ii) Aulosira (a cyanobacteria) | |
| 272. |
During the secondary treatment of the primary effluent how does the significant decrease in BOD occurs? |
| Answer» Secondary treatment includes aeration of primary effluent and biological treatment involving microbial treatment. The aerobic microbes grow and oxidize the organic matter. The major part of organic matter is consumed by the microbes so that the BOD of sewage is decreased. | |
| 273. |
Aquatic fern which is an excellent biofertilizerA. AzollaB. PteridiumC. SalviniaD. Marselia |
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Answer» Correct Answer - A Azolla leaves harbour Anabaena colonies which fix atmospheric nitrogen . The nitorgen rich Azolla is used as biofertiliser. |
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| 274. |
Aquatic fern which is an excellent biofertilizerA. SalviniaB. AzollaC. MarisileaD. Pteridium |
| Answer» Correct Answer - B | |
| 275. |
Aquatic fern which is an excellent biofertilizerA. MarsileaB. PteridiumC. AzollaD. Salvinia |
| Answer» Correct Answer - 3 | |
| 276. |
In the sewage treatment, bacterial flocs are allowed to sediment in a setting tank. This sediment is called asA. inactivated sludgeB. activated sludgeC. primary sludgeD. secondary sluge |
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Answer» Correct Answer - B Activated sludge, is formed during secondary sewage treatment. It posses flocs of decomposer microbes. Formation of activated sludge requires aeration. |
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| 277. |
Which of the following is True/false Sediment which treated with bacterial flocs is called activated sludge |
| Answer» Correct Answer - True | |
| 278. |
Why are flocs important in biological treatments of waste water ? |
| Answer» Flocus are masses of bacteria associated with fungal filaments that form mesh like structures. These are important in biological treatment of waste water, as they help, in digestion of organic matter, remove pathogens and release nutrients in the sewage effluent. | |
| 279. |
In manufacture of bread, it becomes porous due to release of `CO_(2)` by the action ofA. ProtozoansB. BacteriaC. YeastD. Viruses |
| Answer» Correct Answer - C | |
| 280. |
After the reductiof BOD of waste water, the bacterial flocs are allowed to sediment. Theis semiment is calledA. anaerobic sludgeB. activeted sludgeC. primary sludgeD. tertiary sludge |
| Answer» Correct Answer - B | |
| 281. |
Bread becomes porous due to release of `CO_(2)` by the action ofA. YeastB. bacteriaC. virusD. Protozoan |
| Answer» Correct Answer - A | |
| 282. |
Which morco-organism is used in the formatin of cheeseA. StreptooccuB. AsperglillusC. Acetic acid bacteriaD. Lactic acid bactria |
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Answer» Correct Answer - D Lactic acid baacteria acts on lactose which present in milk and converts it into cheese. |
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| 283. |
Butter is produced fromA. Propanoic acidB. Butryric acidC. Pentanoic acidD. Ethanoic acid |
| Answer» Correct Answer - B | |
| 284. |
Rennet is employed in :A. Bread makingB. FermentationC. Cheese makingD. Synthesis of antibiotics |
| Answer» Correct Answer - C | |
| 285. |
Rennet is used inA. FermenationB. Cheese makingC. Bread makingD. Synthesis of antibiotic |
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Answer» Correct Answer - B Rennet is obtained from calf stomach and used in the preparation of cheese. |
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| 286. |
Which of these participate in the manufacture of dextrans ?A. MucorB. LeuconostocC. PseudomonasD. Lactobacillus |
| Answer» Correct Answer - B | |
| 287. |
For industrial use , pure preparation of rennet enzyme was made byA. Louis PasteurB. Christian HansenC. Payen and PersozD. Murray and Peterson |
| Answer» Correct Answer - B | |
| 288. |
Majority of industrial enzymes are produces from :A. AlgaeB. MycoplasmaC. Gram-positive bacteriaD. Gram-negative bacteria |
| Answer» Correct Answer - C | |
| 289. |
Name any five industrial products of yeast fermentation |
| Answer» Correct Answer - Ethanol, n-propanol, butanol, amyl alcohol and phenyl ethanol. | |
| 290. |
Majority of industrial enzymes are produces from :A. Gram-positive bacteriaB. Gram-negative bacteriaC. mycoplasmaD. algae |
| Answer» Correct Answer - 1 | |
| 291. |
Name three enzymes of industrial importance. |
| Answer» Correct Answer - Proteases, Amylases and Rennin. | |
| 292. |
Which of the microrganisms is used for production of citric acid in industries ?A. Lactobacillus bulgaricusB. Penicillium citrinumC. Aspergillus nigerD. Rhizopus nigricans |
| Answer» Correct Answer - 3 | |
| 293. |
Integrated pest management stands forA. biological controlB. chemical controlC. host plant resistanceD. integration of all three. |
| Answer» Correct Answer - 4 | |
| 294. |
Antibiotic are drugs commonly used to cure diseases ofA. FungiB. VirusesC. ProtozoansD. Bacteria |
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Answer» Correct Answer - D Antibiotics are actually antimicrobial and should be effective all types of microbes. However, they are mostly effective against bacteria. Medicines effective against viruses are called antiviral drugs while the ones against fungi are called fungicides. |
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| 295. |
Who showsed that certain plants can function as a source of hyfdrocarbonsA. Melvin CalvinB. Hans KrebsC. Robert BrownD. John Priestley |
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Answer» Correct Answer - A Melvin Calvin showed that certain plants can function as a source of hydrocarbons. |
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| 296. |
Which one is a petroplant?A. Cicer arietinumB. Beta vulgarisC. Euphorbia lathyrusD. Solanum tuberosum |
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Answer» Correct Answer - C Euphorbia lathyrus is a petroplant. |
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| 297. |
First bioinsecticide developed commercially wasA. sporeineB. devineC. DDTD. organophosphate |
| Answer» Correct Answer - 1 | |
| 298. |
Cochineal insects have proved very useful for the control ofA. CactusB. CicchorniaC. WeedsD. Parthenium |
| Answer» Correct Answer - 1 | |
| 299. |
Pheromone traps haveA. Sterile malesB. Male pheromonesC. Female pheromonesD. Sterile females |
| Answer» Correct Answer - C | |
| 300. |
the concept of sustainble agriculture lies inA. Minimizing biopesticidesB. A greater dependance on new cropsC. Least use of biofertilizersD. Using spores of Bacillus thuringiensis for pest control |
| Answer» Correct Answer - 4 | |