- 1(current)
Q. No.Match 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 |
Select the correct option:
| 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) |
Subtopic: Microbes in Household Products |
72%
From NCERT
NEET - 2019
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NEET 2023 - Target Batch - Aryan Raj Singh
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NEET 2023 - Target Batch - Aryan Raj Singh
Conversion of milk to curd improves its nutritional value by increasing the amount of?
1. Vitamin D
2. Vitamin A
3. Vitamin B12
4. Vitamin E
2. Vitamin A
3. Vitamin B12
4. Vitamin E
Subtopic: Microbes in Household Products |
96%
From NCERT
NEET - 2018
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NEET 2023 - Target Batch - Aryan Raj Singh
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NEET 2023 - Target Batch - Aryan Raj Singh
Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct?
1. Aspergillus niger – citric acid
2. Yeast – statins
3. Acetobacter aceti – acetic acid
4. Clostridium butylicum – lactic acid
Subtopic: Microbes in Household Products |
78%
From NCERT
AIPMT - 2011
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NEET 2023 - Target Batch - Aryan Raj Singh
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NEET 2023 - Target Batch - Aryan Raj Singh
The dough kept overnight in warm weather becomes soft and spongy because of:
1. Fermentation
2. Cohesion
3. Osmosis
4. Absorption of carbon dioxide from the atmosphere
Subtopic: Microbes in Household Products |
78%
From NCERT
AIPMT - 2004
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NEET 2023 - Target Batch - Aryan Raj Singh
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NEET 2023 - Target Batch - Aryan Raj Singh
During the formation of bread it becomes porous due to the release of CO2 by the action of:
| 1. | Yeast | 2. | Bacteria |
| 3. | Virus | 4. | Protozoans |
Subtopic: Microbes in Household Products |
90%
From NCERT
AIPMT - 2002
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NEET 2023 - Target Batch - Aryan Raj Singh
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NEET 2023 - Target Batch - Aryan Raj Singh
- 1(current)
Q. No.
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