A source of a ‘clot buster’ enzyme used in patients of CAD is the bacterium:

1. Staphylococcus aureus 2. Streptomyces griseus
3. Pseudomonas putida 4. Streptococcus pyogenes

Subtopic:  Chemicals, Enzymes & Other Bioactive Molecules |
 59%

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Statins produced by the yeast Monascuspurpureus have been commercialized as:

1. hormone replacement therapy for menopausal women.
2. increasing receptor sensitivity in type II diabetes mellitus.
3. a clotting factor for the treatment of Hemophilia A.
4. blood-cholesterol lowering agent.
Subtopic:  Chemicals, Enzymes & Other Bioactive Molecules |
 93%
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During which stage of the sewage treatment are the microbes used?

1.  Primary 2.  Secondary
3.  Tertiary 4.  Quaternary
Subtopic:  Microbes in Sewage Treatment |
 91%
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Biogas is a mixture of:

1. Methane, Carbon dioxide, and Hydrogen sulfide
2. Methane, Carbon dioxide, and Ammonia
3. Methane, Ammonia, and Hydrogen sulfide
4. Ammonia, Carbon dioxide, and Hydrogen sulfide
Subtopic:  Microbes in Production of Biogas |
 90%
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A biological control being developed for use in the treatment of plant diseases is the fungus:

1. Trichoderma 2. Pneumocystis
3. Claviceps 4. Epidermophyton
Subtopic:  Microbes in Biocontrol Agent |
 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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The ‘Roquefort cheese’ is ripened by:

1. A fungus 2. A bacterium
3. An algae 4. Lichens
Subtopic:  Industrial Products, Beverages & Antibiotics | Chemistry of Fermented Beverages |
 81%
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With reference to human beings, antibiotics are actually:

1. Anti life 2. Pro-life
3. Irrelevant to life 4. Defining life
Subtopic:  Chemicals, Enzymes & Other Bioactive Molecules |
 85%
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Which of the following human diseases cannot be treated by antibiotics?

1. Plague 2. Diphtheria
3. Leprosy 4. Mumps
Subtopic:  Chemicals, Enzymes & Other Bioactive Molecules |
 80%
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“Clearing” of fruit juices in industrial preparations is achieved by the action of enzyme:

1. Papain 2. Lysozyme
3. Pectinase 4. Lipase
Subtopic:  Chemistry of Fermented Beverages | Chemicals, Enzymes & Other Bioactive Molecules |
 88%
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