Q. No.During the formation of bread it becomes porous due to the release of CO2 by the action of:
| 1. | Yeast | 2. | Bacteria |
| 3. | Virus | 4. | Protozoans |
The dough kept overnight in warm weather becomes soft and spongy because of:
1. Fermentation
2. Cohesion
3. Osmosis
4. Absorption of carbon dioxide from the atmosphere
Rising of dough is due to
1. multiplication of yeast
2. production of CO2
3. emulsification
4. hydrolysis of wheat flour starch into sugars
Big holes in Swiss cheese are made by a
| 1. | a machine |
| 2. | a bacterium that produces methane gas |
| 3. | a bacterium producing a large amount of carbon dioxide |
| 4. | a fungus that releases a lot of gases during its metabolic activities |
The Vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is:
1. vitamin C
2. vitamin D
3. vitamin B12
4. vitamin E
Match the following :
|
(a) |
Lactobacillus |
(i) |
Cheese |
|
(b) |
Saccharomyces cerevisiae |
(ii) |
Curd |
|
(c) |
Aspergillus niger |
(iii) |
Citric Acid |
|
(d) |
Acetobacter aceti |
(iv) |
Bread |
|
(v) |
Acetic acid |
Select the correct option:
| Options: | (a) | (b) | (c) | (d) |
| 1. | (ii) | (i) | (iii) | (v) |
| 2. | (ii) | (iv) | (v) | (iii) |
| 3. | (ii) | (iv) | (iii) | (v) |
| 4. | (iii) | (iv) | (v) | (i) |
Match the following list of microbes and what they are used for:
| A. | Saccharomyces cerevisiae | 1. | Production of immunosuppressive agents |
| B. | Monascus purpureus | 2. | Ripening of Swiss cheese |
| C. | Trichoderma polysporum | 3. | Commercial production of ethanol |
| D. | Propionibacterium shermanii | 4. | Production of blood-cholesterol-lowering agents |
1. A-3, B-4, C-1, D-2
2. A-4, B-3, C-2, D-1
3. A-4, B-2, C-1, D-3
4. A-3, B-1, C-4, D-2
2. Vitamin A
3. Vitamin B12
4. Vitamin E
Saccharomyces cerevisiae is used in the formation of:
1. Ethanol
2. Methanol
3. Acetic acid
4. Antibiotics
Which of the following is used to manufacture ethanol from starch:
1. Penicillin
2. Saccharomyces
3. Azotobactor
4. Lactobacillus
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