Formation of Curd

Q.

Uses of protozoa.

Q.

Tobacco plants resistant to a nematode have been developed by the introduction of DNA that is produced (In the host cells).

1. both sense and antisense RNA

2. a toxic protein

3. an antifeedant

4. a particular hormone

Q.

What are some examples of pleomorphic bacteria?

Q.

What is the reason for large holes in swiss cheese?

Q.

Free-living nitrogen-fixing aerobic bacterium is :

1. Rhodospirillum

2. Anabaena

3. Nostoc

4. Beijerinckia

5. Rhizobium

Q.

Nitrobacter convert ammonia to nitrites.

1. True

2. False

Q.

Where is nitrogen fixing bacteria found?

Q.

Which acid produced by bacteria makes the milk thicker during curd formation?

1. Hydrochloric acid

2. Lactic acid

3. Acetic acid

4. Carboxylic acid

Q.

The conversion of nitrates to nitrogen gas by bacteria is called?

Q.

Who discovered rhizobium?

Q.

Should I take probiotics or prebiotics?

Q.

Which of the following microbe produces the highest number of antibiotics?

1. Bacillus

2. Penicillium

3. Streptomyces

4. Cephalosporium

Q.

Is Rhizobium gram-positive or negative?

Q.

Are bacteriophages good or bad?

Q.

We eat lactobacillus along with curd isn't it harmful for us?

Q.

________ bacteria turn the milk sour.

Q. Milk is changed into curd by

1. Acetobacter aceti
2. Bacillus megaterium
3. Xanthomonas citri
4. Lactobacillus

Q.

Why are diatoms so important?

Q. Broad spectrum antibiotic, chloramphenicol is produced by

1. Streptomyces venezuelae
2. Streptomyces griseus
3. Streptomyces aureofaciens
4. Bacillus subtilis

Q.

Which of the following is found in curd?

1. Lactic Acid Bacteria
2. Staphylococcus
3. White Algae
4. Yeast

Q. The organisms participating most actively in nitrogen cycle in nature are

1. Parasitic algae
2. Legumes
3. Fungi
4. Bacteria

Q. a) What causes food poisoning?
b) Give two examples of pathogens that causes food poisoning.
c) Mention some symptoms of food poisoning.

Q.

ranikhet disease

Q. Describe the role of microbes in the production of industrial products.

Q.

Which are the most efficient bacteria for nitrogen fixation?

Q. The bacterium that converts lactose in the milk to lactic acid, converting the milk into curd is

1. E.coli
2. Yeast
3. Acetobacter
4. Lactobacillus

Q. Mention the product and its use produced by each of the microbes listed below: Streptococcus

Q.

Which micro-organism is utillesd in making curd from milk ?

Q. Bacteria are useful to humans and other organisms because they:
I Can be used to prepare antibiotics
II Are useful in agriculture for increasing soil fertility
III Can help in the digestion of food in herbivores

1. I only
2. I and II only
3. II and III only
4. I, II and III

Q. A free living aerobic bacteria capable of fixing nitrogen is

1. Azotobactor
2. Rhizobium
3. Clostridium botulinum
4. Streptomyces