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Q. No.The large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by a bacterium named:
1. Staphylococcus aureus
2. Propionibacterium shermanii
3. Penicillium roqueforti
4. Bacillus subtilis
1. Staphylococcus aureus
2. Propionibacterium shermanii
3. Penicillium roqueforti
4. Bacillus subtilis
Subtopic: Microbes in Household Products |
94%
Level 1: 80%+
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A particular flavor is imparted to 'Roquefort cheese' during the ripening of cheese due to:
1. Artificial flavors added after production of raw cheese
2. Lactic acid production by a bacteria
3. Growth of a specific fungi
4. Ethanol production by a yeast
1. Artificial flavors added after production of raw cheese
2. Lactic acid production by a bacteria
3. Growth of a specific fungi
4. Ethanol production by a yeast
Subtopic: Microbes in Household Products |
78%
Level 2: 60%+
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How many of the given pairs are correctly matched?
1. 1
2. 2
3. 3
4. 4
| I: | Aspergillus niger – Citric acid |
| II: | Streptococcus – Clot buster |
| III: | Monascus purpureus – Blood cholesterol lowering agent |
| IV: | Saccharomyces - Production of bread |
2. 2
3. 3
4. 4
Subtopic: Microbes in Household Products | Chemicals, Enzymes & Other Bioactive Molecules |
78%
Level 2: 60%+
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Match each item in Column I with one in Column II and select the best match as your answer from the codes given:
Codes:
| Column I [Microbe] |
Column II [Role in human welfare] |
||
| A | Monascus purpureus | P | Swiss cheese production |
| B | Aspergillus niger | Q | Blood cholesterol lowering agent |
| C | Trichoderma polysporum | R | Commercial production of citric acid |
| D | Propionibacterium shermanii | S | Immunosuppressant |
Codes:
| A | B | C | D | |
| 1. | Q | R | P | S |
| 2. | R | Q | P | S |
| 3. | R | Q | S | P |
| 4. | Q | R | S | P |
Subtopic: Microbes in Household Products | Chemicals, Enzymes & Other Bioactive Molecules |
94%
Level 1: 80%+
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Consider the following statements:
| I: | Statins, used as blood cholesterol-lowering agents, are derived from Monascus purpureus |
| II: | Cyclosporin A, derived from Trichoderma, is used as an immunosuppressant |
| III: | Baculoviruses, in the genus Nucleopolyhederovirus, are species-specific, broad-spectrum insecticides |
Which of the above statements are true?
| 1. | I and II only | 2. | I and III only |
| 3. | II and III only | 4. | I, II and III |
Subtopic: Chemicals, Enzymes & Other Bioactive Molecules |
83%
Level 1: 80%+
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Match the following list of bioactive substances and their roles:
| Bioactive | Substance Role | ||
| A. | Statin | i. | Removal of oil stains |
| B. | Cyclosporin A | ii. | Removal of clots from blood vessels |
| C. | Streptokinase | iii. | Lowering of blood cholesterol |
| D. | Lipase | iv. | Immuno-suppressive agent |
Choose the correct match:
| 1. | A-ii, B-iii, C-i, D-iv | 2. | A-iv, B-ii, C-i, D-iii |
| 3. | A-iv, B-i, C-ii, D-iii | 4. | A-iii, B-iv, C-ii, D-i |
Subtopic: Chemistry of Fermented Beverages | Microbes in Household Products |
88%
Level 1: 80%+
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Match each item in Column I with one item in Column II and chose your answer from the codes given below.
|
Column I |
Column II |
|
I. Aspergillus niger II. Streptococcus III. Trichoderma IV. Monascus purpureuss |
1. Clot buster 2. Citric acid 3. Cyclosporin A 4. Statins |
Codes:
| I | II | III | IV | |
| 1. | 1 | 2 | 3 | 4 |
| 2. | 2 | 1 | 4 | 3 |
| 3. | 2 | 1 | 3 | 4 |
| 4. | 1 | 2 | 4 | 3 |
Subtopic: Chemicals, Enzymes & Other Bioactive Molecules |
86%
Level 1: 80%+
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Consider the two statements:
| Assertion (A): | Cyclosporin produced by Trichoderma has been commercialised as blood-cholesterol lowering agents. |
| Reason (R): | Cyclosporin acts by competitively inhibiting the enzyme responsible for synthesis of cholesterol. |
| 1. | Both (A) and (R) are True and (R) correctly explains (A). |
| 2. | (A) is True; (R) is False |
| 3. | (A) is False; (R) is False |
| 4. | Both (A) and (R) are True but (R) does not correctly explain (A). |
Subtopic: Chemicals, Enzymes & Other Bioactive Molecules |
64%
Level 2: 60%+
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Citric acid, used in the food and beverage industry, is commercially produced with the help of:
1. Saccharomyces cerevisiae
2. Lactobacillus
3. Aspergillus niger
4. Streptococcus thermophilus
1. Saccharomyces cerevisiae
2. Lactobacillus
3. Aspergillus niger
4. Streptococcus thermophilus
Subtopic: Chemicals, Enzymes & Other Bioactive Molecules |
92%
Level 1: 80%+
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Consider the two statements:
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: | Penicillin was the first antibiotic to be discovered, and it was a chance discovery. |
| II: | Full potential of penicillin as an effective antibiotic was established by Alexander Fleming. |
2. Only II is correct
3. Both I and II are correct
4. Both I and II are incorrect
Subtopic: Industrial Products, Beverages & Antibiotics |
80%
Level 1: 80%+
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