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Q. No.The edible part of the mushroom is?
1. basidiocarp
2. secondary mycelium
3. primary mycelium
4. tertiary mycelium
Subtopic: Kingdom Fungi: Basidomycetes |
79%
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'Clamp connections' are observed in?
1. Basidiomycetes
2. Zygomycetes
3. Ascomycetes
4. Oomycetes
1. Basidiomycetes
2. Zygomycetes
3. Ascomycetes
4. Oomycetes
Subtopic: Kingdom Fungi: Basidomycetes |
75%
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Which of the following is/are grouped under phanerogams?
1. Angiosperms
2. Gymnosperms
3. Pteridophytes
4. Both (1) and (2)
1. Angiosperms
2. Gymnosperms
3. Pteridophytes
4. Both (1) and (2)
Subtopic: Kingdom: Plantae |
78%
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Entamoeba histolytica differs from Amoeba in absence of?
1. pseudopodia
2. contractile vacuole
3. nucleus
4. ectoplasm
1. pseudopodia
2. contractile vacuole
3. nucleus
4. ectoplasm
Subtopic: Protozoa |
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Subtopic: Kingdom Monera: Bacterial Classification |
88%
From NCERT
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The process which can not take place in the absence of viruses is:
1. transformation
2. conjugation
3. translocation
4. transduction
1. transformation
2. conjugation
3. translocation
4. transduction
Subtopic: Virus, Viroids & Prions |
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In Whittaker's system of classification, prokaryotes belong to the kingdom:
1. Monera
2. Protista
3. Animalia
4. Fungi
1. Monera
2. Protista
3. Animalia
4. Fungi
Subtopic: Different Classification Systems | Kingdom Monera: Introduction |
93%
From NCERT
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In Whittaker's system of classification prokaryotes belong to the kingdom
1. Monera
2. Protista
3. Animalia
4. Fungi
1. Monera
2. Protista
3. Animalia
4. Fungi
Subtopic: Kingdom Monera: Introduction |
96%
From NCERT
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Covered smut of barley is caused by
1. Ustilago hordei
2. Tilletia caries
3. Ustilago nuda
4. Colletotrichum falcatum
1. Ustilago hordei
2. Tilletia caries
3. Ustilago nuda
4. Colletotrichum falcatum
Subtopic: Kingdom Fungi: Introduction |
59%
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The mode of nutrition in Rhizopus, Penicillium, Aspergillus and Yeast is
1. Parasitic
2. Saprophytic
3. Autotrophic
4. Symbiotic
1. Parasitic
2. Saprophytic
3. Autotrophic
4. Symbiotic
Subtopic: Kingdom Fungi: Introduction | Kingdom Fungi: Ascomycetes |
75%
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