- 1(current)
Q. No.The maximum concentration of alcohol in beverages that are naturally fermented is about:
| 1. 5 – 8 % | 2. 13 – 15 % |
| 3. 33 – 34 % | 4. 47 – 49 % |
Subtopic: Fermentation |
77%
Level 2: 60%+
Hints
What is the number of ATP molecules produced when pyruvate is converted to lactate by fermentation?
| 1. 0 | 2. 2 |
| 3. 4 | 4. 38 |
Subtopic: Fermentation |
Level 3: 35%-60%
Hints
Subtopic: Fermentation | Aerobic Respiration |
89%
Level 1: 80%+
Hints
Consider the given statements:
| Statement I: | In alcohol fermentation in yeast, pyruvic acid decarboxylase and alcohol dehydrogenase convert pyruvic acid to carbon dioxide and ethanol. |
| Statement II: | In lactic acid fermentation, lactate dehydrogenase reduces pyruvic acid to lactic acid and carbon dioxide in muscle cells during exercise. |
| 1. | Both Statement I and Statement II are correct |
| 2. | Both Statement I and Statement II are incorrect |
| 3. | Statement I is correct but Statement II is incorrect |
| 4. | Statement I is incorrect but Statement II is correct |
Subtopic: Fermentation |
54%
Level 3: 35%-60%
Hints
- 1(current)
Q. No.
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