Yeast is used in the production of
(1) citric acid and lactic acid
(2) lipase and pectinase
(3) bread and beer
(4) cheese and butter
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyThe gas responsible for puffing-up appearance of dough comes from:
(1) Aerobic respiration
(2) Fermentation
(3) Photosynthesis
(4) Photorespiration
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyBig 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. |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyThe large holes in 'Swiss cheese' are due to production
of CO2 by
1. Saccharomyces cerevisiae.
2. Lactobacillus acidophilus.
3. Propionibacterium sharmanii.
4. Penicillium roqueforti.
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyWhich of the following food items is produced by fermentation by the microbes?
A. Idli
B. Dosa
C. Toddy
D. Cheese
(1) A, B, C, D
(2) C, D
(3) A, C
(4) A, B, C
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyRead the following four statements (1 – 4), find out certain mistakes in two of them.
(1) | In our stomach lactic acid bacteria play a beneficial role by checking the growth of disease-causing microbes. |
(2) | Lactic acid bacteria produce acid, that coagulates and completely digests the milk protein. |
(3) | Lactic acid bacteria improves the nutritional quality by increasing the amount of Riboflavin |
(4) | Lactic acid bacteria require a suitable temperature for their multiplication. |
Which of the two statements given above are not correct?
1. Statements (1) and (2)
2. Statement (1) and (3)
3. Statement (2) and (3)
4. Statements (2) and (4)
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyMatch 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 |
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) |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyThe 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-c |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyBig 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 |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyName the blank spaces a, b, c and d given in the following table:
Type of Microbe |
Scientific Name |
Commercial Product |
Bacterium |
A |
Clot enzyme |
B |
Aspergillus niger |
Citric acid |
Fungus |
Trichoderma polysporum |
C |
Bacterium |
D |
Butyric add |
(1) A - Streptococcus, B - Fungus, C - Cyclosporin-A, D - Clostridium butylicum
(2) A - Clostridium butylicum, B - Streptococcus, C - Fungus, D - Cyclosporin-A
(3) A - Cyclosporin-A, B - Clostridium butylicum, C - Streptococcus, D - Fungus
(4) A - Fungus, B - Cyclosporin-A, C - Clostridium butylicum, D - Streptococcus
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & Biology