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Q. No.Biogas is a mixture predominantly of:
1. Methane and Carbon dioxide
2. Methane and Oxygen
3. Carbon dioxide and Oxygen
4. Hydrogen sulphide and Ammonia
1. Methane and Carbon dioxide
2. Methane and Oxygen
3. Carbon dioxide and Oxygen
4. Hydrogen sulphide and Ammonia
Subtopic: Microbes in Production of Biogas |
96%
Level 1: 80%+
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Subtopic: Microbes in Household Products |
78%
Level 2: 60%+
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During the production of curd from milk, lactic acid bacteria (LAB):
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: | produce acids that coagulate and partially digest the milk proteins. |
| II: | improves its nutritional quality by increasing vitamin B1. |
2. Only II is correct
3. Both I and II are correct
4. Both I and II are incorrect
Subtopic: Microbes in Household Products |
82%
Level 1: 80%+
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How many of the given statements are correct?
1. 1
2. 2
3. 3
4. 4
| I: | The dough, which is used for making foods such as dosa and idli is fermented by yeast. |
| II: | The puffed-up appearance of dough is due to the production of CO2 gas. |
| III: | The dough, which is used for making bread, is fermented using baker’s yeast. |
| IV: | ‘Toddy’, a traditional drink of some parts of southern India is made by fermenting sap from coconut. |
2. 2
3. 3
4. 4
Subtopic: Microbes in Household Products |
Level 3: 35%-60%
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Which of the following cheese is ripened with the help of a fungus?
| 1. | Swiss cheese | 2. | Roquefort cheese |
| 3. | Cottage cheese | 4. | Cream cheese |
Subtopic: Microbes in Household Products |
90%
Level 1: 80%+
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Which of the following alcoholic drinks are expected to contain less than 15% alcohol content?
| I: | Wine |
| II: | Beer |
| III: | Whisky |
| IV: | Rum |
| 1. | Only I and II | 2. | Only III and IV |
| 3. | Only I and III | 4. | Only II and IV |
Subtopic: Chemistry of Fermented Beverages |
85%
Level 1: 80%+
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Penicillin was discovered by:
| 1. | Selman Waksman while working on Staphylococci bacteria |
| 2. | Alexander Fleming while working on Staphylococci bacteria |
| 3. | Albert Schatz while working of Streptomyces |
| 4. | François Henri Hallopeau while working of Streptomyces |
Subtopic: Industrial Products, Beverages & Antibiotics |
98%
Level 1: 80%+
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Lipases are used in:
1. baby foods
2. detergent formulations
3. photographic films
4. meat tenderisation
1. baby foods
2. detergent formulations
3. photographic films
4. meat tenderisation
Subtopic: Chemicals, Enzymes & Other Bioactive Molecules |
97%
Level 1: 80%+
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The bottled juices are clarified by the use of:
1. lipases and proteases
2. lysozyme and chitinase
3. DNase and protease
4. Pectinases and proteases
1. lipases and proteases
2. lysozyme and chitinase
3. DNase and protease
4. Pectinases and proteases
Subtopic: Chemicals, Enzymes & Other Bioactive Molecules |
91%
Level 1: 80%+
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Consider the given two statements:
| Statement I: | The bacterium, Streptococcus, is the source of an enzyme used in patients of myocardial infarction leading to a heart attack. |
| Statement II: | The enzyme is streptokinase, which enhances the action of anti-coagulant heparin. |
| 1. | Statement I is correct; Statement II is correct |
| 2. | Statement I is incorrect; Statement II is correct |
| 3. | Statement I is correct; Statement II is incorrect |
| 4. | Statement I is incorrect; Statement II is incorrect |
Subtopic: Chemicals, Enzymes & Other Bioactive Molecules |
Level 4: Below 35%
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