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Q. No.In the chapter ‘Microbes in Human Welfare’, the textbook includes which of the following in the list of microbes?
| I. | protozoa | II. | Viruses |
| III. | Viroids | IV. | Prions |
| 1. | Only I, II and III | 2. | Only I, III and IV |
| 3. | Only II, III and IV | 4. | I, II, III and IV |
Subtopic: Microbes in Household Products | Microbes in Production of Biogas | Microbes in Biocontrol Agent |
76%
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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 |
Subtopic: Microbes in Household Products |
96%
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Lactic Acid Bacteria can check the growth of disease causing:
| 1. | Bacillus clausii | 2. | Helicobacter pylori |
| 3. | Saccharomyces boulardii | 4. | Clostridium butyricum |
Subtopic: Industrial Products, Beverages & Antibiotics |
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The rising of dough is due to:
1. Multiplication of yeast
2. Production of CO2
3. Emulsification
4. Hydrolysis of wheat flour starch into sugars
Subtopic: Microbes in Household Products |
94%
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‘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 |
Subtopic: Industrial Products, Beverages & Antibiotics | Chemicals, Enzymes & Other Bioactive Molecules |
86%
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Large holes in Swiss cheese are the result of fermentation by:
1. Streptococcus salivarius
2. Propionibacterium shermanii
3. Lactobacillus helveticus
4. Lactobacillus delbrueckii
Subtopic: Microbes in Household Products |
96%
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Subtopic: Industrial Products, Beverages & Antibiotics | Chemistry of Fermented Beverages |
82%
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Subtopic: Microbes in Household Products |
79%
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How many of the given statements are correct?
1. 1
2. 2
3. 3
4. 4
| I: | The dough, which is used for making foods such as dosa and idli is fermented by yeast. |
| II: | The puffed-up appearance of dough is due to the production of CO2 gas. |
| III: | The dough, which is used for making bread, is fermented using baker’s yeast. |
| IV: | ‘Toddy’, a traditional drink of some parts of southern India is made by fermenting sap from coconut. |
2. 2
3. 3
4. 4
Subtopic: Microbes in Household Products |
From NCERT
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During the production of curd from milk, lactic acid bacteria (LAB):
1. Only I is correct
2. Only II is correct
3. Both I and II are correct
4. Both I and II are incorrect
| I: | produce acids that coagulate and partially digest the milk proteins. |
| II: | improves its nutritional quality by increasing vitamin B1. |
2. Only II is correct
3. Both I and II are correct
4. Both I and II are incorrect
Subtopic: Microbes in Household Products |
81%
From NCERT
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