The free-living fungus Trichoderma can be used for:

1. killing insects

2. biological control of plant diseases

3. controlling butterfly caterpillars

4. producing antibiotics

Subtopic:  Microbes in Biocontrol Agent |
 79%
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Mycorrhiza does not help the host plant in:

1. Enhancing its phosphorus uptake capacity
2. Increasing its tolerance to drought
3. Enhancing its resistance to root pathogens
4. Increasing its resistance to insects
Subtopic:  Microbes in Biocontrol Agent |
 69%
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Which one of the following is not a nitrogen-fixing organism?

1.  Anabaena 2.  Nostoc
3.  Azotobacter 4.  Pseudomonas

Subtopic:  Microbes as Biofertilizer |
 87%
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The residue left after methane production from cattle dung is:

1. burnt 2. buried in landfills
3. used as manure 4. used in civil construction
Subtopic:  Microbes as Biofertilizer |
 87%
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Methanogens do not produce:

1. oxygen 2. methane
3. hydrogen sulfide 4. carbon dioxide

Subtopic:  Microbes in Production of Biogas |
 86%
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What would happen if oxygen availability to activated sludge flocs is reduced?

1. It will slow down the rate of degradation of organic matter.
2. The center of flocs will become anoxic, which would cause the death of bacteria and eventually breakage of flocs.
3. Flocs would increase in size as anaerobic bacteria would grow around flocs.
4. Protozoa would grow in large numbers.
Subtopic:  Microbes in Sewage Treatment |
 50%

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During which stage of the sewage treatment are the microbes used?

1.  Primary 2.  Secondary
3.  Tertiary 4.  Quaternary
Subtopic:  Microbes in Sewage Treatment |
 91%
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Biogas is a mixture of:
1. Methane, Carbon dioxide, and Hydrogen sulfide
2. Methane, Carbon dioxide, and Ammonia
3. Methane, Ammonia, and Hydrogen sulfide
4. Ammonia, Carbon dioxide, and Hydrogen sulfide

Subtopic:  Microbes in Production of Biogas |
 89%
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‘Toddy’, a traditional drink of some parts in southern India, is made by fermenting sap from:

1. Soyabean 2. Bamboo shoots
3. Palms 4. Sugarcane
Subtopic:  Industrial Products, Beverages & Antibiotics | Chemicals, Enzymes & Other Bioactive Molecules |
 85%
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The ‘Roquefort cheese’ is ripened by:

1. A fungus 2. A bacterium
3. An algae 4. Lichens
Subtopic:  Industrial Products, Beverages & Antibiotics | Chemistry of Fermented Beverages |
 80%
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