Fermentation

Q. Scientific name of the yeast used in wine production is

1. Saccharomyces cerevisiae
2. Propionibacterium shermanii
3. Lactobacillus bulgaricus
4. Lactococcus lactis

Q.

Give examples to prove that microbes release gases during metabolism.

Q. Which of the following is used in the formation of beer and bread?

1. $Penicillium$
2. $Mucor$
3. $Saccharomyces$
4. $Rhizopus$

Q. Glucose fermentation by Yeast yields

1. $H_{2}O+C{O}_2$
2. $\text{Ethanol}+H_{2}O$
3. $\text{Methanol}+C{O}_2$
4. $\text{Ethanol}+C{O}_2$

Q.

Enumerate the assumptions that we undertake in making the respiratory balance sheet. Are these assumptions valid for a living system? Compare fermentation and aerobic respiration in this context.

Q.

Dough kept overnight in warm weather becomes soft and spongy because of

1. absorption of carbon dioxide from atmosphere

2. fermentation

3. cohesion

4. osmosis

Q.

During the formation of bread it becomes porous due to the release of CO2 by the action of

1. yeast

2. protozoans

3. virus

4. bacteria

Q. Dough kept overnight in warm weather becomes soft and spongy because of:

1. Fermentation
2. Cohesion
3. Osmosis
4. Absorption of carbon dioxide from atmosphere

Q.

Define:

Food processing

Q.

An apprentice of a baker fails to get the soft and fluffy texture of bread as his master does in his first attempt at making bread. What could be the likely reason, considering that he baked the bread for as long as his master did?

1. The bread dough was not made from good quality wheat
2. The apprentice did not bake the bread at the right temperature
3. The bread dough did not have enough water, making it hard
4. The bread dough did not ferment properly before baking

Q. Fill in the following blanks with suitable words.

(a) Alcohol is produced with the help of

Q. Sometimes parasites themselves are parasitised by other organisms, such parasites are known as :

1. Symboints
2. Hyperparasites
3. Endoparasites
4. Ectoparasites

Q.

i want the brief explanation and clariffication of respiration topic

Q. The nutritive medium for growing bacteria and many fungi in laboratory is called

1. culture media
2. growth media
3. suspension media
4. colonial media

Q. Find out the organic molecule which has RQ equal to unit

Q.

During the formation of bread it becomes porous due to the release of CO2 by the action of

1. Yeast

2. Bacteria

3. Virus

4. Protozoans

Q. Cheese and yogurt are products of .

1. pasteurisation
2. fermentation
3. dehydration
4. distillation

Q. Which process is responsible for the making of bread and wine?

Q. Name and explain the steps necessary for the processing of tea leaves.