Which of the following statements is correct?

A. Single cell protein is rich in high quality proteins but poor in fat.

B. BOD is the amount of oxygen that would be consumed if all the inorganic matter in one litre of water were oxidized by bacteria.

C. Trichoderma sp are free living fungi that are effective biocontrol agents of several pathogens.

D. Baculoviruses are pathogens that attack insects and other arthropods.

E. Bacillus thuringiensis is first used biopesticide.

F. Lactase enzyme is used in alcoholic fermentation.

G. Mycorrhiza is a symbiotic association between fungi e.g. Glomus and vascular plant.

  • B, C, F, G

  • A, D, F

  • A, C, D, E, G

  • B, F

Benefits of mycorrhizae are:

A. Resistance to root-borne pathogens

B. Tolerance to salinity and absorption of phosphorus

C. Tolerance to drought

D. Overall increase in the plant growth and development.

  • Only A, B

  • Only B, C

  • Only C, D

  • A, B, C, D

In cheese manufacture, the micro-organisms are used for:

  • The souring of milk only

  • The ripening only

  • Development of resistance to spoilage

  • Both (1) and (2)

Which one(s) is/are correct about Cyclosporin A?

  • It is produced by the fungus Trichoderma polysporum

  • It is used as an immuno-suppressive agent during organ transplantation

  • It is produced by a type of yeast, Monascus purpureus

  • Both (1) and (2)

Antibiotics are used to treat diseases like:

  • Plague

  • Whooping cough, Diphtheria

  • Leprosy

  • All are correct

The advantage the fungi derive from mycorrhizal association with plants:

  • Shelter + Nutrients

  • Water from soil

  • Minerals from soil

  • Tolerance to salinity

Bacteria growing anaerobically on cellulosic material, produce

  • Only Carbon-dioxide

  • Carbon-dioxide, Methane and Hydrogen

  • Methane

  • Methane and Hydrogen

Methanogens are commonly found in

  • Aerobic sludge

  • Anaerobic sludge

  • Flocs

  • Mixotrophic sludge

Which of the following statements about mycorrhizae is false?

I. In ectomycorrhizae, association between the fungus and plant is less intimate than in endomycorrhizae

II. The mycorrhizal association of fungus and the plant may have had importance in the evolution of land plant

III. The mycorrhizal association is a mutualistic symbiosis

IV. Fungal partner is associated with the only roots of the higher plants (like angiosperms)

V. Only advanced modern plants such as angiosperms possess mycorrhizae

  • Only V

  • Only IV

  • Only I and III

  • Only II and V

Which of the following enzymes is not used in making detergent?

  • Peptidase

  • Cellulase

  • Amylase

  • Lipase

Consider the following statements (A-D) about organic farming:

(A) Utilizes genetically modified crops like Bt cotton

(B) Uses only naturally produced inputs like compost

(C) Does not use pesticides and urea

(D) Produces vegetables rich in vitamins and minerals

Which of the above statements are correct?

  • B, C and D

  • C and D only

  • B and C only

  • A and B only

Which one of the following is not a biofertilizer?

  • Mycorrhiza

  • Agrobacterium

  • Rhizobium

  • Nostoc

Which of the followings is mainly produced by the activity of anaerobic bacteria on sewage?

  • Marsh gas

  • Laughing gas

  • Propane

  • Mustard gas

Ethanol is commercially produced through a particular species of:

  • Aspergillus

  • Saccharomyces

  • Clostridium

  • Trichoderma

Respiratory infections are caused by

  • Adenovirus
  • Retrovirus
  • Reovirus
  • Bacteria

TMV is

  • Rod shaped

  • Comma shaped

  • Spherical

  • Spiral

Lactic Acid Bacteria grow in

  • Milk

  • Curd

  • Water

  • Juice

The digestion of milk proteins is carried out by

  • Alkali produced by LAB

  • Acid produced by LAB

  • Alcohol produced by LAB

  • An alcoholic compound produced by LCB

The conversion of milk to curd also lead to

  • Increasing vitamin B6

  • Increasing vitamin B12

  • Increasing vitamin C

  • Increasing vitamin D

Which of the following is not facilitated by LAB?

  • Increasing nutritional quality

  • Increasing vitamin B12 in curd

  • Checking disease causing microbes in intestine

  • Conversion of milk to curd

The puffed-up appearance of dough of idli and dosa is due to

  • Fermentation

  • Carbon dioxide

  • Both A and B

  • High temperature

The dough of bread is fermented by

  • Saccharomyces cerevisiae

  • Saccharomyces sharmani

  • Propionibacterium sharmanii

  • Baker's bacteria

Toddy is prepared by

  • Fermentation of sap from palms

  • Fermentation of latex from todes

  • Fermentation of latex from coconut

  • Fermentation of leaves from conifers

The oldest food item in which microbes are used is

  • Cheese

  • Juices

  • Breads

  • Both A and C

Propionibacterium sharmanii is responsible for

  • Large holes in Roquefort cheese

  • Large holes in Swiss Cheese

  • Ripening of Roquefort Cheese

  • Ripening of Swiss cheese

Ripening of Roquefort cheese is carried by

  • Fungus

  • Bacterium

  • Protozoa

  • TMV

The particular flavor of Roquefort cheese is  due to

  • Fungus

  • Bacteria

  • Algae

  • Protozoan

The varieties of cheese are not known by their

  • Characteristic texture, flavor, taste

  • Characteristic texture and flavor

  • The specificity coming from microbes used

  • Characteristic shape and texture

The large holes of Swiss cheese are due to

  • Bacterium

  • Fungus

  • Algae

  • Ascomycetes

Which of the following is related to traditions of South India?

  • Toddy, a food

  • Toddy, a drink

  • Todue, a food

  • Todue, a drink

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