Q. No.Match Column I with Column II and select the correct option using the codes given below:
Column I
Column II
(a)
Citric acid
(i)
Trichoderma
(b)
Cyclosporin A
(ii)
Clostridium
(c)
Statins
(iii)
Aspergillus
(d)
Butyric acid
(iv)
Monascus
Codes:
(a)
(b)
(c)
(d)
1.
(iii)
(i)
(iv)
(ii)
2.
(i)
(iv)
(ii)
(iii)
3.
(iii)
(iv)
(i)
(ii)
4.
(iii)
(i)
(ii)
(iv)
Column I
Column II
(a)
Citric acid
(i)
Trichoderma
(b)
Cyclosporin A
(ii)
Clostridium
(c)
Statins
(iii)
Aspergillus
(d)
Butyric acid
(iv)
Monascus
(a)
(b)
(c)
(d)
1.
(iii)
(i)
(iv)
(ii)
2.
(i)
(iv)
(ii)
(iii)
3.
(iii)
(iv)
(i)
(ii)
4.
(iii)
(i)
(ii)
(iv)
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Which of the following, in sewage treatment, removes suspended solids?
| 1. | Secondary treatment | 2. | Primary treatment |
| 3. | Sludge treatment | 4. | Tertiary treatment |
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Select the mismatch:
1. Rhodospirillum - Mycorrhiza
2. Anabaena - Nitrogen fixer
3. Rhizobium - Alfalfa
4. Frankia - Alnus
Which of the following is correctly matched for the product produced by them?
1. Methanobacterium : Lactic acid
2. Penicillium notatum : Acetic acid
3. Saccharomyces cerevisiae : Ethanol
4. Acetobacter aceti : Antibiotics
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Conversion of milk to curd improves its nutritional value by increasing the amount of
1. Vitamin B12
2. Vitamin A
3. Vitamin D
4. Vitamin E
BOD of waste water is estimated by measuring the amount of:
1. total organic matter
2. biodegradable organic matter
3. oxygen evolution
4. oxygen consumption.
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What would happen if oxygen availability to activated sludge flocs is reduced?
| 1. | It will slow down the rate of degradation of organic matter. |
| 2. | The center of flocs will become anoxic, which would cause the death of bacteria and eventually breakage of flocs. |
| 3. | Flocs would increase in size as anaerobic bacteria would grow around flocs. |
| 4. | Protozoa would grow in large numbers. |
What important nutrient is added to the curd that is produced with the help of LAB [Lactic Acid Bacteria]?
| 1. | Vitamin A | 2. | Cyanocobalamin |
| 3. | Essential amino acids | 4. | Essential fatty acids |
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The large holes in ‘Swiss Cheese’ are due to the production of a large amount of carbon dioxide by:
1. Propionibacterium shermanii
2. Methylophilus methylotrophus
3. Penicillium roqueforti
4. Penicillium camemberti
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Which 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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