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Q. No.Lactic Acid Bacillus, while used for converting milk to curd, increases the nutritional value of curd by adding vitamin:
| 1. | A | 2. | B12 |
| 3. | C | 4. | D |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyThe rising of dough is due to:
1. Multiplication of yeast
2. Production of CO2
3. Emulsification
4. Hydrolysis of wheat flour starch into sugars
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & Biology‘Toddy’, a traditional drink of some parts in southern India, is made by fermenting sap from:
| 1. | Soyabean | 2. | Bamboo shoots |
| 3. | Palms | 4. | Sugarcane |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyLarge holes in Swiss cheese are the result of fermentation by:
1. Streptococcus salivarius
2. Propionibacterium shermanii
3. Lactobacillus helveticus
4. Lactobacillus delbrueckii
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyThe ‘Roquefort cheese’ is ripened by:
| 1. | A fungus | 2. | A bacterium |
| 3. | An algae | 4. | Lichens |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyWhich of the following alcoholic drinks are produced without distillation?
| 1. | Whiskey and Brandy | 2. | Brandy and Rum |
| 3. | Wine and Beer | 4. | Wine and Brandy |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyWith reference to human beings, antibiotics are actually:
| 1. | Anti life | 2. | Pro-life |
| 3. | Irrelevant to life | 4. | Defining life |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyFleming first observed the antibiotic properties of the mould that makes penicillin. But the credit to develop it into a useful treatment goes to:
| 1. | Selman Waksman | 2. | Florey and Chain |
| 3. | Beadle and Tatum | 4. | Zinder and Lederberg |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyAspergillus niger is used in the commercial production of:
| 1. | Citric acid | 2. | Acetic acid |
| 3. | Lactic acid | 4. | Butyric acid |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyFruit juices can be clarified with the use of:
| 1. | Lipases | 2. | Papain |
| 3. | Pectinase and protease | 4. | Glucoamylase |
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