Food Biotechnology

Q.

Paragraph on making process of mango pickle in 100 words

Q.

The bacteria that convert milk to curd is ___

Q.

Which Chemical Is Used In Pest Control?

Q. Match the following organisms with the products they produce:

Organism	Product
A. Lactobacillus	I. Cheese
B. Saccharomyces cerevisiae	II. Curd
C. Aspergillus niger	III. Citric acid
D. Acetobacter aceti	IV. Bread
	V. Acetic acid

1. A-II, B-I, C-III, D-V
2. A-II, B-IV, C-V, D-III
3. A-II, B-IV, C-III, D-V
4. A-III, B-IV, C-V, D-I

Q.

Name the yeast commonly used in the bread-making process

Q.

The composition of vinegar is ___

1. To kill all the microbes
2. To digest all the nutrients using microbes
3. To remove organic solvents from it
4. To filter out the toxic waste

Q.

Name any two food items that are prepared using yeast.

Q.

How can Enzymes be immobilized ?

Q.

List at least five methods to prevent spoilage of food

Q.

Cheese is produced with the help of ___

1. Streptococcus thermophillus

2. Lactobacillus brevis

3. Lactobacillus lactis

4. lactobacillus ceemoris

Q. Which different microbes are useful to us ?

Q.

Is vinegar a catalyst?

Q. Which vitamin is synthesised by the bacteria in human gut?

1. Vitamin A
2. Vitamin D
3. Vitamin C
4. Vitamin K

Q.

L- glutamic acid is used in the production of monosodium glutamate also called ___

Q.

What is Putrefaction?

Q.

Tobacco, cigarette, gutkha, alcoholic drinks are drugs of

1. None of the above

2. Plant origin

3. Animal origin

4. Synthetic drugs

Q.

________ is a single celled fungi used in making of bread.

Q. Streptomycin is an antibiotic that is obtained from Streptomyces erythreus.

1. False
2. True

Q.

Aspergillus itaconius is used in the production of ___

1. Wine

2. Whisky

3. Rum

4. Brandy

Q. Lactobacillus mediated conversion of milk to curd results because of

1. Coagulation and partial digestion of milk fats.
2. Coagulation and partial digestion of milk proteins.
3. Coagulation of milk proteins and complete digestion of milk fats.
4. Coagulation of milk fats and complete digestion milk protein.

Q. Which of the following organic acids was produced by fermentation?

1. Oxalic acid
2. Lactic acid
3. Citric acid
4. Propionic acid

Q. Assertion :Yeasts such and Saccharomyces cerevisiae are used in baking industry. Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.

1. Both Assertion and Reason are correct and Reason is the correct explanation for Assertion.
2. Both Assertion and Reason are correct but Reason is not the correct explanation for Assertion.
3. Assertion is correct but Reason is incorrect.
4. Both Assertion and Reason are incorrect.

Q. Ethyl alcohol is commercially manufactured from

1. Wheat
2. Grapes
3. Semolina
4. Sugarcane

Q. Lactic acid bacteria (LAB) at suitable temperature converts milk to curd, which improves its nutritional quality by enhancing vitamin

1. A
2. B
3. C
4. D

Q. What is the role of enzyme invertase and zymase in the manufacture of ethanol from molasses?

Q. Which one of the following microorganism is used for production of citric acid in industries?

1. Lactobacillus bulgaricus
2. Penicillium citrinum
3. Aspergillus niger
4. Rhizopus nigricans

Q.

Bio-technology is used in which of the following fields?

1. Brewing industry

2. Enzyme technology

3. All of these

4. Manufacturing of antibiotics

Q. For the manufacture of gluconic acid and citric acid, which of the following micro-organism is used?

1. Lactobacillus bulgaricus
2. Acetobacter sp.
3. Aspergillus niger
4. Gluconobacter sp.

Q. Which of the following is used in making sugar and bread?

1. Lactobacillus
2. Saccharomyces
3. Clostridium
4. Penicillium

Q. Which among these are produced by distillation of fermented broth?
(i) Whisky (ii) Wine
(iii) Beer (iv) Rum
(v) Brandy

1. (iii) and (v) alone
2. (i), (iv) and (v) alone
3. (i) and (ii) alone
4. (iii) and (iv) alone
5. (ii) and (iii) alone