Bread

Q.

Which is the site of aerobic respiration?

Q.

An organic compound ‘X’ is a constituent of wine and beer. This compound on oxidation forms another organic compound ‘Y’ which is a constituent of vinegar. Identify the compounds ‘X’ and ‘Y’. Write the chemical equation of the reaction that takes place to form the compound ‘Y’.

Q. Which of the following is/are the product/s of microbial fermentation?

1. Vinegar
2. Soya sauce
3. Ajinomoto
4. Probiotics

Q.

An organic compound ‘A’ is widely used as a preservative in pickles and has the molecular formula ${\mathrm{C}}_2{\mathrm{H}}_4{\mathrm{O}}_2$. This compound reacts with Ethanol to form a sweet-smelling compound ‘B’.

1. Identify the compound ‘A’
2. Write the chemical equation for its reaction with Ethanol to form compound ‘B’
3. How can we get compound ‘A’ back from ‘B’?
4. Name the process and write the corresponding chemical equation
5. Which gas is produced when compound ‘A’ reacts with washing soda? write the chemical equation

Q. Which different products can be produced with the help of microbes ?

Q.

Give two examples of food items that’s prepared by the help of microorganism other than curd? How is curd formed? [3 MARKS]

Q. Baker’s yeast is also known as _____.

1. Saccharomyces cerevisiae
2. Saccharomyces ludwigii
3. Schizosaccharomyces
4. Saccharomyces octosporus

Q.

Fill in the blanks:

Lower organisms like yeast respire by___________.

Q. Complete the equation given below: $\mathrm{Sugars}\stackrel{}{\stackrel{\mathrm{yeast}}{\to }{\mathrm{CO}}_2}+$

1. Ethane
2. Ethanol
3. Ethanoic acid

Q.

Name any two bacteria which multiply rapidly.

Q. Baker’s yeast is also known as:

1. Saccharomyces cerevisiae
2. Saccharomyces ludwingii
3. Saccharomyces octosporus
4. Schizosaccharomyces

Q. 'X' is released during fermentation by yeasts. It is responsible for making a cake spongy and soft. Identify X.

1. Carbon monoxide
2. Nitrogen
3. Carbon dioxide
4. Oxygen

Q. Which one of the following is not produced by the process of fermentation?

1. Wine
2. Yoghurt
3. Milk
4. Cheese

Q. The breakdown of glucose into carbon dioxide and water in the presence of oxygen with the release of energy is called ________.

1. aerobic respiration
2. anaerobic respiration
3. breathing
4. transpiration

Q.

Choose the correct option based on given statments:

Assertion [A]: Wine is a product of microbial activity.

Reason [R]: Yeast ferments carbon compounds to make alcohol and carbon dioxide.

1. A is true but R is false.

2. Both A and R are false.

3. A and R are true and R is the correct explanation of A.

4. A and R are true but R is an incorrect explanation of A.

Q. Assertion :The kneaded flour shows leavening, when yeast is added to it. Reason: Enzymes secreted by yeast cause leavening.

1. Both the assertion and the reason are true and the reason is a correct explanation of the assertion.
2. Both the assertion and reason are true but the reason is not a correct explanation of the assertion.
3. Assertion is true but the reason is false.
4. Assertion and reason are false.

Q. When yeast respires anaerobically, it produces _____.

1. carbon dioxide and alcohol
2. lactic acid and oxygen
3. alcohol and oxygen
4. carbon dioxide and oxygen

Q. Microbes play important roles in the welfare of human society. Justify the statement with six uses of microbes with an example of each.

Q.

Leavened bread is produced with the help of

1. Yeast

2. Rhizopus

3. Neurospora

4. Lactobacillus

Q. Baker’s yeast is also known as

1. Saccharomyces ludwingii
2. Saccharomyces octosporus
3. Schizosaccharomyces
4. Saccharomyces cerevisiae

Q. 'X' is used as a rising agent while making dough for bread. Identify 'X'?

1. Lactobacillus
2. Clostridium
3. Saccharomyces cerevisiae
4. Xanthomonas

Q.

The product of anaerobic respiration of yeasts is:

1. lactic acid

2. carbon dioxide

3. alcohol

4. oxygen

Q. Baker’s yeast is also known as:

1. Saccharomyces cerevisiae
2. Saccharomyces ludwingii
3. Saccharomyces octosporus
4. Schizosaccharomyces

Q. Leavened bread is produced with the help of .

1. S. cerevisiae
2. P. putida
3. A. oryzae