Which of the following describes the significance of fermentation?
(i) Production of alcohol in the brewing industry
(ii) Making of dough in the baking industry
(iii) Curing of tea and tobacco
(iv) Production of vinegar by acetic acid bacteria

(i),(ii) and (iii)

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(i),(ii) and (iv)

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(i),(iii) and (iv)

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(i),(ii),(iii) and (iv)

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Solution

The correct option is D (i),(ii),(iii) and (iv)
Alcoholic fermentation is used in the brewing industry for the production of various types of beer, whiskey and other wines.
Carbon dioxide of alcoholic fermentation is used in the baking industry for making the bread spongy.
Tea and tobacco leaves are curved (or removed of their bitterness) and provided with a fine flavor through fermentation. Vinegar is obtained by the fermentation activity of acetic acid bacteria.
So the correct answer is '(i),(ii),(iii) and (iv)'.

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I. Acetic acid separation by rarefaction.
II. Pasteurization followed by mixing SO₂.
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IV. Microbial degrdation of ethanol.
V. Bleaching by potassium ferrocyanide.

Among the following structures I to IV
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Question 9
Cattle husbandry is done for the following purposes

(i) Milk Production
(ii) Agricultural work
(iii) Meat production
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(a) (i), (ii) and (iii)
(b) (ii), (iii) and (iv)
(c) (iii) and (iv)
(d) (i) and (iv)

Question 9
Cattle husbandry is done for the following purposes

(i) Milk Production
(ii) Agricultural work
(iii) Meat production
(iv) Egg production

(a) (i), (ii) and (iii)
(b) (ii), (iii) and (iv)
(c) (iii) and (iv)
(d) (i) and (iv)

Question 12
Poultry farming is undertaken to raise following

(i) Egg production
(ii) Feather production
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(iv) Milk production

(a) (i) and (iii)
(b) (i) and (ii)
(c) (ii) and (iii)
(d) (iii) and (iv)

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Which of the following describes the significance of fermentation?(i) Production of alcohol in the brewing industry(ii) Making of dough in the baking industry(iii) Curing of tea and tobacco(iv) Production of vinegar by acetic acid bacteria

Which of the following describes the significance of fermentation?
(i) Production of alcohol in the brewing industry
(ii) Making of dough in the baking industry
(iii) Curing of tea and tobacco
(iv) Production of vinegar by acetic acid bacteria