| 1. | Coagulation and partial digestion of milk proteins |
| 2. | Increasing vitamin B12 in curd |
| 3. | Checking disease- causing microbes in our stomach |
| 4. | Producing large amount of carbon dioxide in fermentation of Swiss cheese |
| 1. | Lipases and Proteases | 2. | DNase and RNase |
| 3. | Proteases and Pectinases | 4. | Cellulase and Chitinase |
| I: | vigorous growth of useful aerobic microbes into flocs is allowed |
| II: | aerobic microbes consume the major part of the organic matter in the effluent. |
| III: | the BOD of the water sample gets significantly increased |
| 1. | Only I and II are correct |
| 2. | Only I is correct |
| 3. | Only II and III are correct |
| 4. | I, II and III are correct |
| Bio-control agent | Pest controlled | |
| 1. | Lady bird | Aphids |
| 2. | Dragon fly | Mosquito |
| 3. | Trichoderma | Fungi |
| 4. | Baculoviruses | Nematodes |
| 1. | Roquefort cheese is ripened by a growing a specific bacterium on them |
| 2. | LAB improves the nutritional quality of curd by increasing Vitamin A |
| 3. | Aspergillus niger is used for commercial production of citric acid |
| 4. | Statins are used to lower blood glucose levels in IDDM |
| 1. | They can grow anaerobically on cellulosic material |
| 2. | They can produce large amounts of methane along with carbon dioxide and hydrogen |
| 3. | They can be found in anaerobic sludge during sewage treatment and in rumen of cattle |
| 4. | They are true bacteria and are chemoheterotrophs |
| 1. | the genus of fungus, the members of which help symbiont plants get phosphorus |
| 2. | the genus of fungus, the members of which help symbiont plants get nitrogen |
| 3. | the genus of plants, the members of which are symbionts of mycorrhizae |
| 4. | the genus of fungus, the members of which help processing of certain varieties of cheese |