Q.1.
________ is used to make wine and bread.
-
0%
Amoeba
-
94%
Yeast
-
0%
Both A and B
-
6%
Bread mould
Explanation
Q.2.
A communicable disease is generally caused by
-
0%
Metabolic disorder
-
0%
Hormonal imbalance
-
0%
Allergy
-
100%
Pathogen
Q.3.
Alcohol is produced during the process of:
-
10%
Aerobic respiration
-
0%
Combustion
-
80%
Fermentation
-
10%
Krebs cycle
Q.4.
Oil and vinegar are used for the preservation of:
-
9%
Vegetables
-
18%
Fish
-
0%
Meat
-
73%
All of the above
Q.5.
Cholera
-
11%
Is a non-communicable disease
-
67%
Spreads through food and water
-
11%
Spreads through air
-
11%
Spreads through mosquitoes
Q.6.
Why oil and vinegar is used as preservative?
-
22%
Because viruses can't live in such environment
-
0%
It inhibits the growth of algae
-
67%
Both a and b
-
11%
Inhibits the growth of bacteria
Q.7.
Droplet infection is a type of
-
88%
Direct transmission
-
0%
Indirect transmission
-
0%
Vector transmission
-
12%
All of the above
Q.8.
Which of the following diseases is not caused by bacteria?
-
14%
Typhoid
-
14%
Anthrax
-
43%
Malaria
-
29%
Tuberculosis
Q.9.
Mark the incorrect statement
-
0%
Microbes help in cleaning the environment
-
43%
Microbes used to deposit the smelly and harmful substance
-
43%
Both A and B
-
14%
None of these
Q.10.
In the rainy season, moist bread gets spoilt and its surface gets covered with greyish-white patches. It is due to
-
100%
Micro-organisms
-
0%
Herbivores
-
0%
Rusts
-
0%
None
Q.11.
Mark the correct statement
a) Microbes can only survive in cold climates
b) Microbes are found inside the bodies of animals
c) Microbes can grow on other organisms
a) Microbes can only survive in cold climates
b) Microbes are found inside the bodies of animals
c) Microbes can grow on other organisms
-
0%
a, b, c
-
0%
a, b
-
0%
a, c
-
100%
b, c
Q.12.
Microbes are classified into ______ major groups.
-
100%
4
-
0%
3
-
0%
2
-
0%
1
Q.13.
Pasteurized milk can be consumed without boiling because:
-
14%
It is free from enzymes
-
57%
It is free from microbes
-
0%
It is free from preservatives
-
29%
Both A and B
Q.14.
Mark the correct statement.
-
12%
Microbes are only harmful to our body.
-
0%
Microbes are only useful to our body.
-
88%
Microbes can be both useful and harmful to our body.
-
0%
Microbes can neither be useful nor harmful to our body.
Q.15.
Mark the correct statement
-
0%
Microbes spoil leather
-
14%
Microbes spoil clothing
-
14%
Microbes spoil food
-
71%
All of theses
Q.16.
When a plant or animal dies it
-
29%
Leaves behind nutrients
-
0%
Leaves behind energy
-
0%
Leaves behind nothing
-
71%
Both A and B
Q.17.
Disease-causing microbes are called:
-
0%
Gut flora
-
86%
Pathogens
-
14%
Microorganisms
-
0%
Fungi
Q.18.
Micro-organisms include
(a) Bacteria (b) Viruses (c) Protozoa (d) Algae
(a) Bacteria (b) Viruses (c) Protozoa (d) Algae
-
100%
a, b, c, d
-
0%
a, b
-
0%
b, c
-
0%
a, c
Q.19.
Which of the following is not a measure for prevention of typhoid
-
14%
Clean drinking water
-
0%
Proper sanitation
-
14%
Better hand washing
-
71%
None of these
Q.20.
Typhoid is not caused by _________
-
14%
Eating or drinking contaminated food and water
-
71%
Eating fast foods
-
0%
Poor sanitation
-
14%
All of the above
Q.21.
Cholera can be prevented by
a) Proper sanitation
b) Sterilisation techniques
c) Water treatment
d) Sewage treatment
a) Proper sanitation
b) Sterilisation techniques
c) Water treatment
d) Sewage treatment
-
17%
b, c, d
-
17%
a, b, c
-
0%
c, d
-
67%
All of the above
Q.22.
Why yeast is used in baking industry?
-
0%
It reproduces rapidly.
-
50%
Yeast produces carbon dioxide during respiration.
-
50%
Both A and B
-
0%
Because it is easily available in market.
Q.23.
Typhoid is caused by ________
-
100%
Bacteria
-
0%
Protozoa
-
0%
Fungi
-
0%
Virus
Q.24.
What is the main function of vaccine ?
-
43%
Kill the microbes
-
0%
Destroy the affected organ
-
0%
Suppress the microbes
-
57%
Stimulate the body's immune system
Q.25.
Typhoid can spreads through ________
-
20%
Air
-
60%
Water
-
0%
Soil
-
20%
Animals
Q.26.
What is the basis of using yeast is baking industry?
-
20%
Bubbles of gas fill the dough
-
0%
Bubbles of gas increase its volume
-
80%
Both A and B
-
0%
None of these
Q.27.
Disease occurring due to airborne transmission is:
-
40%
Tuberculosis
-
0%
Chicken pox
-
60%
Both A and B
-
0%
Small pox
Q.28.
Why do we use salt in the preservation of fish and meat?
-
0%
Salt checks the growth of algae
-
0%
It makes the pickle tasty
-
40%
It checks the growth of bacteria
-
60%
Both A and C
Q.29.
Common preservative used in jam and pickles is ________
-
80%
Sodium benzoate
-
20%
Nitric acid
-
0%
Sodium chloride
-
0%
Copper sulphate
Q.30.
Chicken pox is a ______ borne disease.
-
80%
Air
-
20%
Water
-
0%
Soil
-
0%
Animal